Crispy Garlic Potatoes

Ingredients:

Olive oil cooking spray
2 small russet potatoes (about 8 ounces total), scrubbed
1 tbsp. olive oil
1 tsp. crushed dried rosemary
1/4 tsp. garlic powder

Preheat the oven to 475 degrees Fahrenheit.  Lightly coat a large non-stick baking sheet with cooking spray.

Using a sharp knife, cut the potatoes into quarters lengthwise.  Cut each quarter into 1/4-inch slices.  Place the potato slices in a single layer on a baking sheet.  Drizzle with oil, turning to coat evenly.  Sprinkle with rosemary and garlic powder.  Lightly coat the potatoes with cooking spray.  Bake for 15 minutes, turning once, to brown evenly.

Remove from oven and transfer the potato slices to a paper towel to absorb any excess oil.  Serve immediately.

Makes 2 servings.

PER SERVING: 186 calories (33% calories from fat), 7 g total fat (0.9 g saturated fat), 3 g protein, 29 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 9 mg sodium.

JOSLIN EXCHANGE:  2 carbohydrate (2 bread/starch), 1 fat.