Roasted Purple Potatoes

1 lb. purple russet potatoes, washed, dried, quartered into wedges

1 ½ Tbsp. olive oil

1 spring rosemary, fresh, minced

2 cloves garlic, minced

½ tsp. sea salt

½ tsp. pepper

Directions: Preheat oven to 400 Fahrenheit. Line baking sheet with aluminum foil and brush with olive oil. In a large mixing bowl, combine all of the ingredients, with salt being the last ingredient added. Make sure each potato is covered with oil and herbs. Arrange the potatoes facing up on the baking sheet and bake for 20 minutes, or until the edges are brown and crisp.

Per 1/2 cup:

116 calories, 16 g/carbohydrate, 6 g/fat