2 lb. red potatoes
\n2 tsp. olive oil
\n1 T. dried rosemary
\n1\/2 tsp. ground pepper<\/p>\n
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.<\/p>\n
Chive Sauce:
\n1 1\/4 C. plain nonfat yogurt
\n1\/4 C. fresh chives
\n2 drops hot pepper sauce
\n1\/4 tsp. salt<\/p>\n
Stir all ingredients together in a small bowl.<\/p>\n
Yield: 6 servings
\nCalories: 166
\nFat: 2g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n