Roast Baby Potatoes

This year we’re hosting an afternoon Easter lunch that includes a Salmon Niçoise salad with lots of extras, including these amazing roast baby potatoes. Potatoes almost always appear in some form on holiday tables. Usually they’re steeped in cream and cheese.

Here’s a recipe for potatoes that won't break the calorie bank: baby potatoes well seasoned and roasted until browned and crisp. They're utterly delicious, and what's more, you’ll have room for a bite of a chocolate Easter bunny!

Life is about moderation, not deprivation. The former I can live with. The latter? Been there and done that a million times and failed every time. Enjoy! Happy Easter!

1 lb. baby potatoes, red or Yukon gold, cut in half

2 Tbsp. olive oil

1/2 tsp. garlic powder

1 tsp. Italian seasoning

1 Tbsp. grated Parmesan cheese

1/2 tsp. kosher salt

Black pepper

Olive oil spray

Preheat oven to 425 degrees F. Drizzle the olive oil on the bottom of a sheet pan. Evenly sprinkle the garlic powder, Italian seasoning, grated cheese, salt and pepper onto the oil on the sheet pan and spread it out evenly.

Place the potatoes over the seasoning, cut side down in an even layer. Spritz the tops of the potatoes with olive oil spray and season the tops with salt.

Bake in the center of the oven for 30 to 35 minutes, until the bottoms are golden and the potatoes are tender when pierced with a knife.

Serves 4

WW Points per serving: 3