Baked Red Potatoes With Rosemary

prep time:: :

Serving size: 6

Kathleen

ingredients

1 3/4 pounds Red Potatoes -- Small And Quartered
1/4 cup Olive Oil
1 1/2 teaspoon Dried Rosemary -- Crushed
2 clove Garlic -- Minced
1/4 teaspoon Garlic Salt

directions

Ingredients

1 3/4 pounds small red potatoes, quartered 1/4 cup olive oil In a bowl, combine the potatoes, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.

Per Serving: 157 Cal (51% from Fat, 8% from Protein, 41% from Carb); 3 g Protein; 9 g Tot Fat; 1 g Sat Fat; 7 g Mono Fat; 17 g Carb; 3 g Fiber; 40 mg Calcium; 4 mg Iron; 13 mg Sodium; 0 mg Cholesterol; AccuPoints = 3.2

Source: Kathleen