This sounds great, but I wold pre-cook the potatoes in the microwave and brown them in a toaster oven to save energy.

From Mr. Food's Quick & Easy Diabetic Cooking

Pesto Roasted Potatoes
6 servings/Serving size: 1/6 recipe
2 lb small red potatoes, washed and quartered
1/2 cup pesto sauce
1/2 tsp black pepper
1.Preheat the oven to 425 degrees. Coat a rimmed baking sheet with nonstick cooking spray.
2.In a medium bowl, combine all the ingredients and toss to evenly coat the potatoes.
3.Place the potatoes on the baking sheet and bake for 50 to 60 minutes, or until fork-tender. Serve immediately.

Exchanges Per Serving:
Starch Exchange -- 2
Fat Exchange -- 1/2
Calories -- 177
Calories from Fat -- 51
Total Fat -- 6g
Saturated Fat -- 1g
Cholesterol -- 1mg
Sodium -- 244mg
Carbohydrate -- 28g
Dietary Fiber -- 4g
Sugars -- 3g
Protein -- 5g


-- Anonymous, June 21, 2001