Rosemary Potatoes - 20g Carbs
Yield: 4 servings
From: Light and Easy Diabetes Cuisine by Betty Marks
1 Tbsp virgin olive oil
2 garlic cloves, minced
1 lb new potatoes
1/4 tsp salt
1/4 tsp pepper
1 tsp dried rosemary, crumbled
In a large non-stick skillet, heat oil. Add garlic and
saute about 5 minutes. Cut potatoes into 1-inch pieces.
Add to garlic and sprinkle with salt, pepper and rosemary.
Toss. Increase heat to medium, cover and cook about
15 minutes. Remove cover and cook until potatoes are
browned, about 4 minutes.
Nutritional Information Per Serving (1/4 of recipe):
120 Calories, 4g Fat, 0mg Cholesterol, 20g Carbs, 3g Protein,
120mg Sodium
Diabetic Exchanges: 1 Starch/Bread, 1 Fat