Roasted Potatoes with Garlic and Rosemary

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.

Recipe Yield: Yield: 8 to 12 wedges (4 servings)

Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes