Roasted Multicolored Fingerling Potatoes

Side Dishes

Ingredients: Makes 5 servings

1 each Rosemary Sprig, fresh
2 each Thyme Sprig, fresh
1 1/2 lb Multicolored Fingerling Potatoes, fresh
3 each Garlic Clove, peeled, fresh
2 1/2 TBSP Canola Oil
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper

Directions:

Pre-heat oven to 350°F and prepare baking pan.
In a medium bowl, toss rosemary sprigs, thyme sprigs, multi-colored fingerling potatoes, garlic clove, canola oil, Kosher salt, and ground black pepper until evenly coated.
Spread onto baking pan and roast in the preheated oven for 45 minutes or until fork tender and browned. Turn potatoes halfway during cooking.
Discard stems from rosemary and thyme and serve hot.

Serving Size:
1/2 cup;

Nutritional Information:
Per serving: 140 calories, 6 g fat, <1 g saturated fat, 170 mg sodium, 20 g carbohydrates, 1 g sugar, 2 g fiber, 2 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

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