There is no way to go wrong with the classic combination of fresh rosemary, Italian seasoning and potatoes. The caramelized brown bits of potato have the best flavor, so be sure to scrape them off the roasting pan at the end. If you don’t have fresh rosemary, use a bit more Italian seasoning or oregano. Minced garlic (one large clove or to taste) can be mixed into the potatoes in step 2. You can peel the potatoes or leave the skin on. Leftovers make wonderful hash browns for breakfast or any meal.
Protein: 3 g; Carbohydrates: 27g; Fat: 0 g; Fiber: 4 g; Sodium: 397 mg; Carb Choices: 2; Diabetic Exchange: 1½ Starch
Walk: 29 minutes; Jog: 14 minutes
Walk: 24 minutes; Jog: 11 minutes
Cooking Note: In this recipe, put the potatoes directly in the oven. If you have the time, though, boil them first for 5 minutes, and then drain and roast them in step 2. It adds a step, but it shaves off a bit of the oven time. It’s a great do-ahead step for entertaining.
2 pounds (1 kg) new potatoes, cut in half or into quarters, depending on size
½ teaspoon salt
Freshly ground pepper, to taste
1 tablespoon chopped fresh rosemary, or to taste
1 teaspoon Italian seasoning
Olive oil or canola oil cooking spray
Center an oven rack and preheat the oven to 450°F (230°C). Line a large baking sheet with sides with baking paper or aluminum foil and set aside.
In a large bowl, combine the potatoes, salt, pepper, rosemary and Italian seasoning. Spray with cooking spray, then toss until well-combined. Transfer the potatoes to the baking sheet and arrange them so that they are evenly spaced in a single layer. Roast for 15 to 20 minutes, until light golden brown and tender.
Transfer to a serving dish, adjust the seasoning and serve.
Recipe from "The Calories In, Calories Out Cookbook: 200 Everyday Recipes That Take the Guesswork Out of Counting Calories — Plus , the Exercise It Takes to Burn Them Off," copyright © Catherine Jones and Elaine Trujillo, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.