Roasted Potatoes

• 3 lbs. red potatoes
• 3 Tbsp. olive oil
• 2 tsp. parsley
• 1 tsp. sage
• 1 tsp. rosemary
• 1 tsp. thyme
• 1 tsp. sea salt

Preheat oven to 425 degrees. Boil potatoes for 30 minutes or until tender. Drain and cut into quarters. Mix olive oil and herbs in a large bowl then add potatoes and toss. Coat a baking sheet with a little olive oil and spread potatoes out in a single layer. Sprinkle with sea salt and pepper. Bake for 45 minutes or until potatoes are golden brown. Serves 6.

Calories: 223, fat: 7 g., carbs: 37 g., protein: 4.5 g.