| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Low fat, Vegetables, Sent to eat |
4 |
servings |
INGREDIENTS
| 8 |
|
Red potatoes; unpeeled, scrubbed red-skinned, each about 2 inches long |
| 1 |
tb |
Fresh rosemary; chopped OR 1 teaspoon crumbled dried |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Kosher salt |
|
|
Freshly ground black pepper; to taste |
| 2 |
lg |
Garlic cloves; coarsely chopped |
INSTRUCTIONS
1. Preheat oven to 450 degrees F.
2. Cut potatoes in quarters. Place them in a bowl and add 1 1/2 teaspoon
fresh rosemary or 1/2 teaspoon dried. Pour 2 1/2 teaspoons olive oil over
them. Using a rubber spatula, toss them until they are well coated and the
rosemary is well distributed.
3. Place potatoes in a single layer on a heavy baking sheet and sprinkle
them with salt and pepper.
4. Roast for 15 minutes, turning every 5 minutes.
5. In a small bowl, mix garlic with remaining 1/2 teaspoon oil. Add it to
the potatoes and continue roasting for 10 to 15 minutes, or until the
potatoes are crisp and browned and easily pierced with a fork.
6. Transfer to a serving dish, season with more fresh pepper and remaining
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried. Serves 4.
Nutritional analysis by Eating Well: 323 Calories, 6 g protein, 4 g fat, 68
g carbohydrate, 550 mg sodium, 0 mg cholesterol Nutritional analysis by
MasterCook 4 (very different): 210 Calories, 3.6 g fat, 3.7 g fiber, 15.2%
cff; 2.5 grain + 0.1 vegetable + 0.7 fat exchanges
NOTES : The garlic must be added last, or it will scorch. Formatted in
MasterCook 4 by Ellen Pickett <ellen@qnetix.ca> January 1999.
Recipe by: The Eating Well Cookbook, p. 110
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Aug 24,
1999, converted by MM_Buster v2.0l.
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