Recipe - Herb-Roasted New Potatoes

1 pound 14 ounce small red potatoes,
.unpeeled (or russets)
One fourth cup Chopped fresh basil or 1 tsp
.dried basil
1 tablespoon Chopped fresh oregano or 1
.tsp dried
1 tablespoon Olive oil
One half teaspoon Salt
One fourth teaspoon Black pepper
2 One fourth ounce Grated parmesan cheese

1. Preheat oven to 425F. Cut the potatoes into 68 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 2025 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: One half F, One half 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 3157861120

Note: These are GREAT!!!!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini