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|
|Calories from Fat: 62 (31%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 203
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