1 ½ lbs small red potatoes
2 tablespoons extra virgin olive oil
¾ teaspoon dried rosemary, crumbled
¾ teaspoon dried mustard powder
½ teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon pepper
Preheat oven to 450’F.
Peel one long strip of potato peel, around the center of each potato. In large bowl, combine the oil and all the herbs/spices. Add the potatoes and toss to coat them well.
Place on a cookie sheet and cook in the oven for approximately 30-35 minutes or until tender. Half way through the cooking process, try to turn the potatoes over.
90 kcalories; 4 gms fat; 3 gm protein; 15 gm CHO; 0 mg sodium; 0 mg cholesterol; 2 gm fiber
1 STARCH Exchange