Rosemary Potatoes

5 Reviews
100% would make this recipe again

An easy and versatile side dish.

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Preparation : 5 min Cooking : 20 min
200 calories/serving

Ingredients

2 potatoes, peeled and cut into 1,5 cm pieces 400 g
4 tsp canola oil 20 mL
1/2 sprig rosemary, fresh 3 g
1 pinch salt [optional]

Method

  1. Prepare the potatoes. Peel, then dice them into 1,5 cm pieces.
  2. Heat the oil in a pan over medium heat. Add the rosemary sprig and diced potatoes. Sauté about 5 min, with frequent stirring, until the potatoes are a light golden colour.
  3. Add salt, remove the rosemary sprig, cover and cook over low heat about 15-20 min, or until the potatoes are soft.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

200

Fat

7 g

11 %

Saturated 0.5 g
+ Trans 0.2 g

4 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

33 g

11 %

Fibre

3 g

13 %

Sugars

3 g

Net Carbs

30 g

Protein

3 g

Vitamin A

0 %

Vitamin C

33 %

Calcium

1 %

Iron

4 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Potassium, Vitamin B6
Good source of  :
Copper, Magnesium, Vitamin C
Source of  :
Fibre, Folacin, Manganese, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin E, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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