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.
And to quench thirst, patrons may order small, vanilla Frostys containing 340 calories, eight grams of fat, and 160mg of sodium. Available in full and half sizes, the freshly made salads at Wendyâs remain a favorite for many patrons. The Apple Pecan Chicken Salad in full size delights visitors with blue cheese crumbles, a chicken breast, roasted pecans, a base lettuce blend, and pomegranate vinaigrette. The entree contains 590 calories, 1,350mg of sodium, 27 grams of fat, and 52 grams of carbohydrates.