CRUNCHY HERB ROASTED POTATOES

INGREDIENTS:
4 medium (800g) potatoes
cooking oil spray
1/2 teaspoon fine sea salt
1/2 teaspoon seasoned pepper
12 small fresh rosemary sprigs

METHOD:
Cut each potato into thin slices, three-quarters of the way through.
Place potatoes on baking paper-covered oven tray, coat potatoes with cooking oil spray.
Sprinkle with salt and pepper, top with rosemary sprigs.
Bake in moderately hot oven about 1 hour or until crisp and tender .


Serves 4.
Per serve: 0.9g fat.
Calories: 133.
suitable if you have diabetes.