Rosemary Potatoes & Tomatoes

Rosemary Potatoes & Tomatoes

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From: Diabetic Living Magazine

Greek olives and olive oil—to brown and crisp the potatoes—add heart-healthy monounsaturated fat to this quick side dish recipe.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound tiny new potatoes, scrubbed and quartered (10 to 12)
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 plum tomatoes, quartered lengthwise
  • ½ cup pitted Kalamata olives, halved
  • 3 cloves garlic, minced
  • ¼ cup shaved Parmesan cheese (1 ounce)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F. Spray a 15x10-inch baking pan with cooking spray; place potatoes in pan.
  2. Combine oil, rosemary, salt, and pepper in a small bowl; drizzle onto the 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 the potatoes are tender and brown on the edges and the tomatoes are soft.
  4. Serve warm. Sprinkle with Parmesan.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 103 calories; 5 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 3 g protein; 2 mg cholesterol; 208 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1 starch, ½ fat

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