Nutrition per serving may change if servings are adjusted.
1 large Yukon Gold potato, peeled and cut into wedges
2 teaspoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon dried thyme, (optional)
Preheat oven to 450°F.
Toss potato wedges with oil, salt and thyme (if using). Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
171 calories;5.0 g fat(1.0 g sat); 3.0 g fiber; 30.0 g carbohydrates; 3.0 g protein; 14.0 mcg folate; 0 mg cholesterol; 1.0 g sugars; 0.0 g added sugars; 11.0 IU vitamin A; 11.0 mg vitamin C; 15.0 mg calcium; 1.0 mg iron; 298 mg sodium; 493.0 mg potassium