Roasted Rosemary Potatoes

Roasted Rosemary Potatoes
Serve with your favorite entree and salad.

Servings: 4

• 2 pounds red potatoes, cut into 1/4-inch-thick slices
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh rosemary
• Salt and pepper to taste
• Paprika (optional)

Preheat oven to 450°F and oil 2 large baking sheets.
Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.

Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.

Season to taste with salt and pepper and paprika if desired.

Per Serving: 210 Calories; 4g Fat (15.2% calories from fat); 1g Saturated Fat; 5g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Fat.