Vegetarian, Low-Fat Roasted Potatoes With Rosemary & Garlic

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Vegetarian, Low-Fat Roasted Potatoes With Rosemary & Garlic

 

8 red potatoes, unpeeled, scrubbed red-skinned, each about 2 inches long

1 tablespoon fresh rosemary, chopped OR 1 teaspoon crumbled dried

1 tablespoon olive oil

1 teaspoon kosher salt

freshly ground black pepper to taste

2 large garlic cloves, coarsely chopped

 

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.

Makes 4 servings.

Calories...210...Fat,..3.6 g....Protein...6 g...Carbs...68 g...Sodium...550

mg

....Fiber...3.7 g.