Wednesday, October 3, 2007

Roasted Rosemary Potatoes

Prep: 10 minutes
Bake: 30 minutes
Yield: 4 servings

4 medium potatoes, peeled and cubed
4-1/2 teaspoons olive oil
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat.

Bake at 425° for 30-35 minutes or until golden brown, stirring once.

Tips and Tricks
Place all ingredients into a resealable plastic bag and shake to coat to cut prep time.
Make It Healthier
Omit salt.
How Kids Can Help
Coat potatoes. Measure ingredients. Scrub potatoes.

Nutrition Facts
3/4 cup equals 147 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 300 mg sodium, 24 g carbohydrate, 2 g fiber, 2 g protein
Diabetic Exchanges: 1-1/2 starch, 1 fat

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