Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Vice President of Wendy's brand marketing, Carl Loredo, said in a press release this morning: Wendy's Taco Salad is an all-time classic and, over the years, fans of the original have asked if we'd ever bring it out of retirement. We love how nostalgic and passionate our loyal Taco Salad fans are and look forward to introducing it to a new generation of fans with the same build and quality ingredients The salad is offered in two sizes, a full-sized bowl for $5.99 and $3.99 for a half-sized salad.
The FDA recommends no more than 2400 milligrams of sodium and 65 grams of fat in an average daily caloric intake of 2000 calories. Wendy's salads represent about three-quarters of these limits. At the high end is Wendy's full-size Spicy Chicken Caesar salad, which contains 780 calories, 51 grams of fat and more than 1600 milligrams of sodium. At the low end of the FDA limits, the full-size Asian Cashew Chicken salad has 380 calories and only 13 grams of fat, but 1180 milligrams of sodium.