It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Garlic and Rosemary Potatoes

Source: dLife

Garlic and rosemary baked russet potatoes.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	198.5

Total Carbs	31.4 g

Dietary Fiber	2.5 g

Sugars	1.1 g

Total Fat	7.1 g

Saturated Fat	1.0 g

Unsaturated Fat	0.8 g

Potassium	5.8 mg

Protein	3.7 g

Sodium	9.2 mg

Dietary Exchanges 7.1 Fat, 1.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 each cooking spray 2.0
2 each small russet potato 1.0
1 tbsp olive oil 1.0
1 tsp dried rosemary 0.25
0 1/4 tsp garlic powder

Directions

Preheat the oven to 475 degrees Fahrenheit. Spray the nonstick baking sheet with the cooking spray.
Cut the potatoes lengthwise into quarters then cut into 1/4-inch slices. Set the potato on the baking sheet. Pour the oil over the potatoes. Season with the rosemary and garlic powder. Gently spray with the cooking spray.
Bake for 8 minutes then flip them over and cook for another 7 minutes. Once they are done cooking, place them in on a paper towel for 1 minute before serving.