Makes 2 servings, each approximately 132 calories, 6.8 grams fat, 16.4 grams carbs, 2.1 grams fiber, 1.9 grams protein; 4 WW Points+
Ingredients:
1 1/2 cups red potatoes, cut in approximately 1 x 1 inch pieces
1 TBSP olive oil
1 TBSP chopped fresh thyme (or rosemary)
Salt and pepper
Method:
Preheat oven to 425 degrees.
Toss potatoes with oil, thyme, salt and pepper and spread in baking pan.
Roast for 20-30 minutes, until desired degree of crispness is achieved.
