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.