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Title: Herb-Roasted New Potatoes
Categories: Diet Lowfat Vegetable Side
Yield: 6 Servings
1 | lb | 14 oz small red potatoes, |
.unpeeled (or russets) | ||
1/4 | c | Chopped fresh basil or 1 tsp |
.dried basil | ||
1 | tb | Chopped fresh oregano or 1 |
.tsp dried | ||
1 | tb | Olive oil |
1/2 | ts | Salt |
1/4 | ts | Black pepper |
2 1/4 | oz | Grated parmesan cheese |
1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.
2. In a large bowl, combine the basil, oregano,oil,salt and pepper. Add the potatoes and toss to combine.
3. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese.
4. Bake for 20-25 minutes of until tender and golden brown.
VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow potatoes, both of which have yellow flesh. Substitute 2 t. chopped dried rosemary for the basil and oregano.
Serving size: 1 cup. Per serving: 1/2 F, 1/2 Protein, 1 bread. Nutritional values: 185 calories per serving, 7 gm protein, 6 gm fat, 26 gm carbohydrates, 8 mg cholesterol, 391 mg sodium.
Source: Weight Watchers Cookbook Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
Note: These are GREAT!!!!
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