Herb Roasted Potatoes
4 to 6 very small new potatoes, red or purple
1 tablespoon olive oil
1 tablespoon fresh rosemary, minced (or 1 teaspoon 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 three 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 more. 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.