| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Finnish |
Cyberealm, Low-cal, Low-fat, Vegetables, Side dishes |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
14 oz small red potatoes, |
|
|
.unpeeled (or russets) |
| 1/4 |
c |
Chopped fresh basil or 1 tsp |
|
|
.dried basil |
| 1 |
tb |
Chopped fresh oregano or 1 |
|
|
.tsp dried |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 1/4 |
oz |
Grated parmesan cheese |
INSTRUCTIONS
1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.
2. In a large bowl, combine the basil, oregano,oil,salt and pepper. Add the
potatoes and toss to combine.
3. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan
cheese.
4. Bake for 20-25 minutes of until tender and golden brown.
VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow
potatoes, both of which have yellow flesh. Substitute 2 t. chopped dried
rosemary for the basil and oregano.
Serving size: 1 cup. Per serving: 1/2 F, 1/2 Protein, 1 bread. Nutritional
values: 185 calories per serving, 7 gm protein, 6 gm fat, 26 gm
carbohydrates, 8 mg cholesterol, 391 mg sodium.
Source: Weight Watchers Cookbook Typed in MM format by Linda Fields,
Cyberealm BBS Watertown NY 315-786-1120
Note: These are GREAT!!!!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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