Rosemary Roasted Potatoes

Ingredients 

1 1/2 lbs (750 g) “"B"” size red potatoes (about 2 in./5 cm in diameter), unpeeled

1 tbsp (15 mL) vegetable oil

1 tbsp (15 mL) fresh rosemary leaves, finely chopped

2   garlic cloves, pressed

3/4 tsp (4 mL) salt

 Directions

1

Preheat oven to 450°F (230°C). Cut potatoes into wedges using Veggie Wedger . Combine potato wedges, oil, rosemary, pressed garlic and salt in large mixing bowl; toss to coat.

 

2

 

Arrange potato wedges in a single layer over Large Sheet Pan. Bake 12-15 minutes; remove pan from oven. Carefully turn potato wedges over and bake an additional 12-15 minutes or until golden brown.

Yield:

  ,4 servings of  

Nutrients per serving:

Calories 200, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 45 g, Protein 7 g, Sodium 440 mg, Fiber 5 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips: No information is currently available.