---------- 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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