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Rosemary Potatoes

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Product Description

Rosemary Potatoes

Serves: 8, Preparation Time: 1 hour 10 minutes

Equipment: Large Mixing Bowl, 4-quart Stockpot

  • 1          tablespoon olive oil
  • 1          tablespoon unsalted butter
  • 1          tablespoon rosemary
  • 1          teaspoon thyme
  • ½         red bell pepper, cubed
  • ½         onion, quartered
  • 4          large baking potatoes, about ¼ pound each, cut into 1 ½-inch cubes.

In the 4-quart Stockpot, melt butter in olive oil over medium heat. Add all ingredients & toss to coat. Cover (close vent), reduce heat to medium-low, form the vapor seal, and cook about 40 minutes, turning gently after 20 minutes.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 150; Fat Grams 3; Carbohydrate Grams 28; Protein Grams 3; Cholesterol mg 4; Sodium mg 24.

THE POINT SYSTEM: Calorie Points 2; Protein Points 0; Fat Grams 3; Sodium Points 1; Fiber Points 1; Carbohydrate Points 2; Cholesterol Points 0.

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