Preparation time: 5 minutes

Roasting time: 35 minutes

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• Roasted Potato Wedges

These are a favorite at our house and often the go-to dish for winter meals. I love thyme, but you can use any of the other herb suggestions. If you don’t have fresh herbs, use half as much of the dried version. I have also used flavored salts such as smoked salt—which is delicious with the wedges.

Makes 2 servings

• 1 medium baking or russet potato (about ½ pound), rinsed and patted dry
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon minced fresh herbs (thyme, dill, marjoram, parsley, or rosemary)
• ⅛ teaspoon (dash) garlic powder (optional)
• ¼ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper, or to taste

1. Preheat the oven to 400°F. Line a 9x13-inch rimmed baking sheet with parchment paper. (Or use aluminum foil and coat it with cooking spray.)

2. Halve the potato lengthwise. Then cut each half into three lengthwise wedges for a total of 6 wedges. In a large bowl, toss the wedges with the oil, herbs, garlic powder, salt, and pepper until thoroughly coated. Arrange the wedges on the baking sheet, with one of the cut sides down.

3. Roast for 20 minutes. Turn each wedge to the other cut side and roast another 15 minutes, until the wedges are lightly browned and crisp on the outside, but tender on the inside. Sprinkle with more salt and pepper, if desired.

Per serving: 135 calories; 2g protein; 7g total fat; 2g fiber; 17g carbohydrates; 0mg cholesterol; 272mg sodium