2 lb. red potatoes
2 tsp. olive oil
1 T. dried rosemary
1/2 tsp. ground pepper

Preheat oven to 425F. Coat a heavy baking dish w/ olive oil cooking spray. Using a fork, pierce each potato a few times (halve any that are large). In a large bowl, combine potatoes, olive oil, rosemary & pepper. Toss to coat. Spread into baking dish in a single layer. Bake, stirring once halfway through until potatoes are tender, 40-45 min.

Chive Sauce:
1 1/4 C. plain nonfat yogurt
1/4 C. fresh chives
2 drops hot pepper sauce
1/4 tsp. salt

Stir all ingredients together in a small bowl.

Yield: 6 servings
Calories: 166
Fat: 2g
Fiber: 3g