Rosemary Potatoes & Tomatoes

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Rosemary Potatoes & Tomatoes
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
active:
10 mins
total:
35 mins
Servings:
8
Rosemary Potatoes & Tomatoes

Ingredients

Directions

  • 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

Serving Size: 2/3 cup
Per Serving:
103 calories; protein 3g; carbohydrates 11g; dietary fiber 2g; fat 5g; saturated fat 1g; cholesterol 2mg; sodium 208mg.
Exchanges:

1 starch, 1/2 fat

© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 10/26/2021
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