Rosemary Potatoes
Ingredients| 1 tbsp virgin olive oil 2 cl garlic, minced 1 lb new potatoes 1/4 tsp salt 1/4 tsp pepper 1 tsp dried rosemary, crumbled |
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In a large non-stick skillet, heat oil. Add garlic and saute about 5
minutes. Cut potatoes into 1" pieces. Add to garlic and sprinkle with
salt, pepper and rosemary. Toss. Increase heat to medium, cover and
cook about 15 minutes. Recover and cook until potatoes are browned,
about 4 minutes. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE +
1 FAT EXCHANGE; CAL: 120; CHO: 0mg; CAR: 20g; PRO: 3g; SOD: 120mg;
FAT: 4g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and your via Nancy O Brion and her Meal-Master
Servings:
4
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