---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROSEMARY POTATOES
  Categories: Diabetic, Side dish, Vegetables
       Yield: 4 sweet ones
  
       1 tb Virgin olive oil;
       2 cl Garlic; minced
       1 lb New potatoes;
     1/4 ts Salt;
     1/4 ts Pepper;
       1 ts Dried rosemary; crumbled
  
   In a large non-stick skillet, heat oil.  Add garlic
   and saute about 5 minutes.  Cut potatoes into 1
   pieces.  Add to garlic and sprinkle with salt,  pepper
   and rosemary.  Toss.  Increase heat to medium, cover
   and cook about 15 minutes.  Recover and cook until
   potatoes are browned, about 4 minutes.
   Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1
   FAT EXCHANGE; CAL: 120; CHO: 0mg; CAR: 20g; PRO: 3g;
   SOD: 120mg; FAT: 4g;
   
   Source: Light & Easy Diabetes Cuisine by Betty Marks
   Brought to you and your via Nancy O'Brion and her
   Meal-Master
  
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