Herb Crusted Potatoes
Herb-Crusted Potatoes
(recipe is from January 2007 issue of the Taste of Home's Light & Tasty Cookbook)
Prep time: 10 minutes. Bake: 40 minutes
Yield: 4 servings
1-1/2 pounds Yukon Gold potatoes,
cut into wedges
1 tbsp olive oil
1tbsp minced fresh rosemary
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt (I used 1/4)
1/4 to 1/2 tsp pepper (I used 1/4)
In a large bowl, toss potatoes with oil. Combine the seasonings; sprinkle over potatoes and toss to coat. Arrange in a single layer in a 15-in. x 10 -in.x 1-in. baking pan coated with nonstick cooking spray. Bake at 425 degrees for 40-45 minutes or until tender, stirring once. (I checked mine a couple of times as I find they don't need the full 40 minutes.
Nutrition facts; 1 cup equals 174 calories, 3g fat (trace of saturated fat), 0 cholesterol, 306 mg sodium, 31g carb, 2g fiber, 4g protein. Diabetic exchanges: 2 starch, 1/2 fat
Posted by Nora
Prep time: 10 minutes. Bake: 40 minutes
Yield: 4 servings
1-1/2 pounds Yukon Gold potatoes,
cut into wedges
1 tbsp olive oil
1tbsp minced fresh rosemary
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt (I used 1/4)
1/4 to 1/2 tsp pepper (I used 1/4)
In a large bowl, toss potatoes with oil. Combine the seasonings; sprinkle over potatoes and toss to coat. Arrange in a single layer in a 15-in. x 10 -in.x 1-in. baking pan coated with nonstick cooking spray. Bake at 425 degrees for 40-45 minutes or until tender, stirring once. (I checked mine a couple of times as I find they don't need the full 40 minutes.
Nutrition facts; 1 cup equals 174 calories, 3g fat (trace of saturated fat), 0 cholesterol, 306 mg sodium, 31g carb, 2g fiber, 4g protein. Diabetic exchanges: 2 starch, 1/2 fat
Posted by Nora
posted by Nora @ 5:23 PM
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