Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

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

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.

    Advertisement
  • 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; carbohydrates 11g; dietary fiber 2g; fat 5g; saturated fat 1g; cholesterol 2mg; sodium 208mg.
Advertisement