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
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.
1 starch, 1/2 fat