Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb 14 oz small red potatoes,
.unpeeled (or russets)
1/4 c Chopped fresh basil or 1 tsp
.dried basil
1 tb Chopped fresh oregano or 1
.tsp dried
1 tb Olive oil
1/2 ts Salt
1/4 ts Black pepper
2 1/4 oz Grated parmesan cheese

1. Preheat oven to 425F. Cut the potatoes into 6-8 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 20-25 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: 1/2 F, 1/2 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 315-786-1120

Note: These are GREAT!!!!

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