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Vegetable - Spice Roasted Potatoes

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

2 large baking potatoes or 3 medium potatoes
...(1 1/4 lbs. total)
1 tbsp. olive oil
2 cloves minced garlic
1/2 tsp. dried rosemary
1/4 tsp. salt


Recipe

Preheat the oven to 350. Coat a shallow dish or baking pan with non stick cooking spray.
Thoroughly wash the potatoes.
Cut into 1/4's, or if potatoes are larger, cut more.
Arrange the potato wedges in the pan.
Combine the oil, garlic, rosemary, and salt in a small bowl.
Brush the potatoes lightly with the oil mixture.
Bake until the potatoes are tender and golden brown, about 1 hour, basting with the oil from the pan every 15 minutes.
Makes 4 servings. (8 - 12 wedges.)

Nutritional info per 2 - 3 wedge serving:
Calories: 136, Fat: 3g, Chol: 0mg, Sod: 155mg, Carb: 24g, Diet Fib: 4g, Sugars: 3g, Prot: 3g
Diabetic exchanges: 1 1/2 Starch, 1/2 Fat