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Preheat the oven to 425. On a large rimmed baking sheet, toss the potatoes & garlic cloves with the olive oil. Spread the potatoes in an even layer, cut sides down. Season with salt & pepper & sprinkle with the chopped thyme. Bake for about 30 minutes, or until the potatoes are browned on the bottom & very crisp. Peel the garlic cloves. Transfer the potatoes & garlic to a platter. Sprinkle with the parsley leaves & serve.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 203 | ||
Calories from Fat: 62 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 25334.9mg | 874 % | |
Potassium 796.1mg | 21 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 28.2g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 203
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