- 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) 260kcal; FAT 12g; SAT FAT 2.5g; TRANS FAT 0g; CHOL 5mg; SODIUM 240mg; CARB 34g; FIBER 2g; SUGARS 2g; PROTEIN 6g; VIT A 4%; VIT C 40%; CALC 8%; IRON 8%
Source: Publix Aprons® recipe