Roast Holiday Baby Potatoes

Thanksgiving is a cherished annual holdiay where we give thanks for our blessings and then dig into a veritable food fest. Potatoes

always appear in some rich, calorific form, aka mashed potatoes steeped in lots of butter.

Here's a suggestion 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 slice of pecan pie!

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 Thanksgiving.

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