Source:

Classifications: Vegetables

Qty Measure Ingredient

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4 medium red potatoes, cut in wedges

1 tablespoon vegetable oil

1 1/2 teaspoons minced fresh rosemary OR

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon garlic powder

1/4 teaspoon pepper

Instructions: Place potatoes in a large bowl. Sprinkle with oil, rosemary, garlic powder and pepper; toss to coat. Place potatoes on a baking sheet that has been coated with nonstick cooking spray. Cover and bake at 425* for 20 minutes. Turn potatoes. Bake, uncovered, 20 minutes longer or until browned.

Staging:

Variations:

Background: Note: NUTRITIONAL ANALYSIS: One serving equal 104 calories, 4 mg sodium, 0 cholesterol, 15 gm carbohydrate, 3 gm protein, 4 gm fat. DIABETIC EXCHANGES: 1 starch, 1/2 fat.

Serves: 4

Food Exchanges: