Rosemary Potatoes
An easy and versatile side dish.
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] | 0.2 g |
Method
- Prepare the potatoes. Peel, then dice them into 1,5 cm pieces.
- 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.
- 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 (160g)
|
Amount % Daily Value |
|
Calories 200 |
|
Fat 7 g 11 % |
|
Saturated
0.5 g 4 % |
|
Cholesterol 0 mg |
|
Sodium 50 mg 2 % |
|
Carbohydrate 33 g 11 % |
|
Fibre 3 g 13 % |
|
Sugars 3 g |
|
Protein 3 g |
|
Vitamin A 0 % |
|
Vitamin C 33 % |
|
Calcium 1 % |
|
Iron 4 % |
Servings of Canada's Food Guide
1 serving of this recipe is equivalent to :
|
Vegetables and Fruits : | 1 | serving |
|
Grain Products : | 0 | serving |
|
Milk and Alternatives : | 0 | serving |
|
Meat and Alternatives : | 0 | serving |
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
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 2 |
| Fats | 1 ½ |
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