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1 (3-lb) bag baby red potatoes
3 tablespoons fresh thyme leaves, finely chopped
3 tablespoons fresh chives, finely chopped
6 tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese
- Place one-half of the potatoes in a microwave-safe dish and cover; microwave on HIGH 10-12 minutes or until tender when pierced with a fork. Repeat with remaining potatoes. Meanwhile, chop thyme and chives.
- Preheat oven to 375°F. Coat two baking sheets with 2 tablespoons oil; place potatoes on baking sheet (3 inches apart); press lightly with potato masher (leaving somewhat intact).
- Drizzle remaining 4 tablespoons oil over potatoes; season with salt, pepper, and herbs. Bake 18-20 minutes or until edges are browned and crispy. Sprinkle with cheese and serve.
CALORIES (per 1/8 recipe) 230kcal; FAT 12g; SAT FAT 2.5g; TRANS FAT 0g; CHOL 5mg; SODIUM 250mg; CARB 28g; FIBER 3g; SUGARS 2g; PROTEIN 5g; VIT A 2%; VIT C 30%; CALC 8%; IRON 8%