| | Directions | 1. Preheat oven to 425°F. Mix oregano, paprika, thyme, sea salt and garlic powder in small bowl. Set aside.
2. Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes. Toss to coat well. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
3. Bake 30 to 35 minutes or until potatoes are tender and golden brown. |
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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6
|  | | Ingredients | | - | | 1 teaspoon McCormick® Oregano Leaves |
| - | | 1 teaspoon McCormick® Paprika |
| - | | 1 teaspoon McCormick® Thyme Leaves |
| - | | 3/4 teaspoon McCormick® Sea Salt Grinder |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 2 pounds baby red potatoes, quartered |
| - | | 2 tablespoons olive oil |
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| | Nutrition (per serving) | Calories: 157 Calories
Fat: 5 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 25 Grams
Sodium: 210 Milligrams
Fiber: 3 Grams
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