Greek olives and olive oil--to brown and crisp the potatoes--add heart-healthy monounsaturated fat to this quick side dish recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degree F. Spray a 15x10-inch baking pan with cooking spray; place potatoes in pan.

  • Combine oil, rosemary, salt, and pepper in a small bowl; drizzle onto the potatoes, tossing to coat. Bake for 20 minutes, stirring once.

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

  • Serve warm. Sprinkle with Parmesan.

Nutrition Facts

103 calories; total fat 5g 8% DV; saturated fat 1g; cholesterol 2mg 1% DV; sodium 208mg 8% DV; potassium -1mg; carbohydrates 11g 4% DV; fiber 2g 8% DV; sugar -1g; protein 3g 6% DV; exchange other carbs 1; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg.