From Linda Gassenheimer’s Dinner in Minutes Column
Garlic Rosemary Potatoes
1 pound red potatoes
1 teaspoon minced garlic
Olive oil spray
2 teaspoons crushed rosemary
Salt and freshly ground pepper
Wash potatoes (do not peel), and cut into 1-inch pieces. Place in a microwave-safe bowl. Cover and microwave on high 2 minutes. Remove and add garlic. Cover and microwave 3 more minutes. Test to see if potatoes are cooked. They should be soft through. Add another minute if needed. Spray with olive oil, sprinkle with rosemary and salt and pepper to taste. Toss well. Makes 2 servings.
Per serving: 188 calories (11 percent from fat), 2.3 g fat (0.5 g saturated, 1.1 g monounsaturated), no cholesterol, 4.6 g protein, 39.6 g carbohydrates, 5.4 g fiber, 46 mg sodium.