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Title: Rosemary Potatoes
Categories: Diabetic Side Vegetable
Yield: 4 Sweet ones
| 1 | tb | Virgin olive oil; |
| 2 | cl | Garlic; minced |
| 1 | lb | New potatoes; |
| 1/4 | ts | Salt; |
| 1/4 | ts | Pepper; |
| 1 | ts | Dried rosemary; crumbled |
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
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