| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Vegetables, Side dishes | 2 | Servings | |
INGREDIENTS
| 1 | lb | Red potatoes; |
| 1 | tb | Olive oil; |
| 3 | md | Garlic cloves; |
| Salt | ||
| Fresh ground black pepper |
INSTRUCTIONS
Wash potatoes and cut into 1" cubes. Heat oil in a nonstick skillet large enough to hold the potatoes in one layer. Add garlic and saute until about 1 minute. Add potatoes and saute golden all sides, about 15 minutes. Sprinkle with a little salt and cover. Reduce heat and cook gently for about 10 minutes, or until soft, tossing and stirring from time to time. Remove garlic and season with a little more salt and pepper to taste. 276 calories; 5g protein; 50g carb; 7g fat; 0 chol; 13 mg sodium; Source: San Diego Union Food Section, march 1994 Brought to you and your via Nancy O'Brion and her Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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