Preparation time: 1 hour, 15 minutes
Number of servings: 6
- 1 1/2 lbs small red potatoes
- 2 Tbsp olive oil
- 1/4 cup flour
- 2 Tbsp fat-free Parmesan cheese
- 1 Tbsp parsley flakes
- 2 tsp dried rosemary
- 1 tsp dried basil
Peel potatoes, and cut into quarters. Brush with olive oil. Place remaining ingredients in a plastic bag and mix. Add potatoes to bag; shake to coat.
Arrange in baking pan. Bake at 375 degrees F for 1 hour, turning once. Remove from oven and sprinkle with a little more Parmesan cheese.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.