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4 to 6 very small new potatoes, red or purple
1 tbsp olive oil
1 tbsp fresh rosemary, minced
(or 1 tsp dried)
Preheat oven to 450°F. Wash and cut
potatoes in half or quarters, depending on size. Put oil on a 15-1/2-by-10-1/2-by-2-inch
baking pan. Heat 3 minutes on the lowest oven rack.
Add potatoes and bake for 10
minutes. Carefully turn with a spatula and sprinkle with rosemary. Bake 10 minutes
or until potatoes are tender. Serve immediately.
Each serving contains about 141 calories, 2 g protein, 7 g fat, 0 mg cholesterol,
18 g carbohydrates, 2 g fiber, and 8 mg sodium.