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Rosemary Potatoes and Tomatoes

Greek olives and olive oilto brown and crisp the potatoesadd heart-healthy monounsaturated fat to this side dish recipe.

MAKES: 8 servings

SERVING SIZE: 2/3 cup YIELD: 5-1/3 cups

CARB GRAMS PER SERVING: 11

Rated : Not yet rated

Nutrition Facts Per Serving:

Servings Per Recipe: 8
cal.(kcal): 103
Fat, total(g): 5
chol.(mg): 2
sat. fat(g): 1
carb.(g): 11
fiber(g): 2
pro.(g): 3
vit. A(IU): 389
vit. C(mg): 23
sodium(mg): 208
calcium(mg): 61
iron(mg): 1

Diabetic Exchanges

Starch(d.e): 1
Fat(d.e): 0.5
Carb Choice(d.e): 1

Nonstick cooking spay
1 pound tiny new potatoes, scrubbed and quartered (10 to 12)
2 tablespoons olive oil
1 teaspoon snipped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 plum tomatoes, quartered lengthwise
1/2 cup pitted kalamata olives, halved
3 cloves garlic, minced
1/4 cup shaved Parmesan cheese (1 ounce)

1. Preheat oven to 450 degree F. Spray a 15x10x1-inch baking pan with nonstick cooking spray; place potatoes in pan.

2. In a small bowl, combine oil, rosemary, salt, and pepper; drizzle onto potatoes, tossing to coat. Bake for 20 minutes, stirring once.

3. Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft.

4. Serve warm. Sprinkle with Parmesan cheese. Makes 8 (2/3-cup) servings.

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