Nutrition Facts
| Serving Size | 1 skewer |
| Calories | 160 |
| Calories from Fat | 50 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 5 mg |
| Sodium | 300 mg |
| Total Carbohydrate | 24 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Proteins | 3 g |
| Vitamin A | 2% DV |
| Vitamin C | 50% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 4 |
| Preparation Time | 45 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Medium red potatoes peeled and cut into 1½ chunks | 4 (about 1 1/3 pounds) |
| Olive oil | 1 tablespoon |
| Butter, melted | 2 teaspoon |
| Chopped fresh rosemary (or 1 teaspoon dried rosemary) | 1 tablespoon |
| Large clove garlic, minced | 1 |
| Salt | ½ teaspoon |
| Ground black pepper | ¼ teaspoon |
| 12-inch skewers (metal or bamboo) soaked in warm water for 30 minutes | 4 |
Directions
- Prepare a charcoal grill or preheat broiler. In a heavy saucepan with tight-fitting lid, cook the potatoes in 2 inches of boiling water until tender, approximately 15 minutes.
- Drain potatoes. Cool slightly and thread onto skewers.
- In a small bowl, mix together remaining ingredients. Place potato skewers on the grill 3-4 inches above the glowing embers. Brush the skewers with the rosemary mixture. Grill, basting and turning several times, until the potatoes are lightly browned, approximately 10-12 minutes.
Diabetic Exchange
Fruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.