• 4 medium-size red or baking potatoes (about 1 pound)
  • 2 teaspoons virgin olive oil
  • 1 medium-size green bell pepper, diced
  • 1/4 teaspoon salt
  • Black pepper, to taste
  • 2 tablespoons chopped chives


  1. Scrub potatoes well and cut into 1/3-inch cubes.
  2. In a large non-stick skillet, heat oil. Stir in potatoes, bell pepper, salt and black pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are cooked through and crisp, 20 to 25 minutes. Stir in chives.

Recipe Yield: 4 servings

Nutritional Information Per Serving:

Calories: 68
Fat: 2 grams
Sodium: 115 milligrams
Protein: 1 grams
Carbohydrates: 11 grams

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Diabetic Exchanges

1 Starch/ Bread

Book Title: Light and Easy Diabetes Cuisine