1 pound small red potatoes
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup shredded Parmesan cheese
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1. Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10 to 15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4 to 6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings
This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite dish at my house.
Nutrition Facts
3/4 cup: 166 calories, 8g fat (2g saturated fat), 4mg cholesterol, 240mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1-1/2 fat.