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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
10 mins
total:
35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; protein 3g 6% DV; carbohydrates 11g 4% DV; dietary fiber 2g 8% DV; fat 5g 8% DV; saturated fat 1g 5% DV; cholesterol 2mg 1% DV; sodium 208mg 8% DV.