Lemon-herb roasted a baby red potatoes

TOTAL: 45 MIN • SERVES: 6

2Ib. baby red potatoes, halved

3 Tbsp. olive oil

2. tsp. lemon zest

2 cloves garlic, minced

1 tsp. salt

1 Tbsp. fresh thyme leaves

2 Tbsp. chopped, fresh parsley, plus more for garnish

½ cup crumbled feta cheese

1 Tbsp. fresh lemon juice

½ tsp. black pepper

1. Preheat oven to 425°F. Line large baking sheet with parchment paper.

2. In large bowl, combine potatoes, olive oil, lemon zest, garlic, salt, pepper, thyme and 2 tablespoons parsley.

3. Spread potatoes in even layer, cut-side down, on prepared baking sheet. Roast 25-30 minutes, stirring halfway through, until golden brown and crispy.

4. Transfer potatoes to serving bowl, then toss gently with feta, additional parsley and lemon juice. Serve warm, refrigerating any leftovers.

PER SERVING: 205 Cal: 10g Tot Fat; 3g Sat Fat; 0g Trans Fat;

10 mg Cholesterol; 520 mg Sodium; 26 g Carb: 4 g Fiber; 4 g Sugar; 6 g Protein