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Roasted Potatoes with Garlic and Rosemary

Yield: 8 to 12 wedges (4 servings)
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Ingredients

  • 2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed rosemary
  • 1/4 teaspoon salt

Directions

  1. Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
  2. Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
  3. Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.

Nutritional Information (Per Serving)
Calories:136
Protein:3g
Sodium: 155 mg
Cholesterol:0 mg
Fat: 3g
Dietary Fiber: 4g
Sugars: 3g
Carbohydrates: 24g
Exchanges: 1-1/2 Starch, 1/2 Fat

Source: The New Family Cookbook for People with Diabetes



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