Category: Vegetables

1 lb 14 oz small red potatoes, unpeeled (or russets)

1/4 cup Chopped fresh basil or 1 tsp dried basil

1 tbsp Chopped fresh oregano or 1 tsp dried

1 tbsp Olive oil

1/2 tsp Salt

1/4 tsp Black pepper

2 1/4 oz Grated parmesan cheese

1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.



2. In a large bowl, combine the basil, oregano,oil,salt and pepper. Add the potatoes and toss to combine.



3. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese.



4. Bake for 20-25 minutes of until tender and golden brown.



VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow potatoes, both of which have yellow flesh. Substitute 2 t. chopped dried rosemary for the basil and oregano.



Serving size: 1 cup. Per serving: 1/2 F, 1/2 Protein, 1 bread. Nutritional values: 185 calories per serving, 7 gm protein, 6 gm fat, 26 gm carbohydrates, 8 mg cholesterol, 391 mg sodium.



Source: Weight Watchers Cookbook Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120



Note: These are GREAT!!!!