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Roasted Potatoes With Thyme And Rosemary Recipe

Ingredients:

6 small russet potatoes
2 tbsp olive oil
1/4 cup dry white wine
10 rosemary sprigs
10 thyme sprigs
Salt, to taste
Freshly-ground black pepper, to taste

Instructions:
Preheat the oven to 350 degrees. Cut each potato in half. Place in a
baking dish. Cover the potatoes with oil, wine, herbs, pepper and salt.

Cover and bake for 1 hour. Uncover and bake for 10 more minutes.

This recipe yields 6 servings. Serving size: 1 small potato.

Exchanges Per Serving: 1 Starch, 1 Monounsaturated Fat.

Nutrition Facts: Calories 114; Calories from Fat 41; Total Fat 5g;
Saturated Fat 1g; Cholesterol 0mg; Sodium 28mg; Carbohydrates 17g;
Dietary Fiber 2g; Sugars 1 g; Protein 2g.

Comments: Baked potatoes never tasted this good.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-15-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

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Per Serving (excluding unknown items): 124 Calories; 5g Fat (39.1% calories
from fat); 2g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 8mg Sodium. Exchanges: 1 Grain(Starch); 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

Contributor: Robyn Webb, MS, LN

Preparation Time: 0:00
Servings: 6

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