Roasted Baby Potatoes

Who doen't love potatoes in almost any form, but many of us avoid them because they're a dreaded carbohydrate. Many fad diets tend to eliminate most carbohydrates, including potatoes. Weight Watchers, a program rooted in scientific research, has put potatoes on their Zero Point list because a.) they're a complex carbohydrate, which means they take longer to digest; and b.) they're loaded with fiber and nutrients. Can you eat potatoes and still lose weight? The answer is a resounding YES.

In this recipe, baby potatoes are well seasoned and roasted until browned and crisp. You'll love serving them with a green vegetable or salad and grilled meat or fish.

Life is about moderation, not deprivation. The former I can live with. The latter? Been there and done that a million times and failed every time.

1 lb. baby potatoes, red or Yukon gold, cut in half

2 Tbsp. olive oil

1/2 tsp. garlic powder

1 tsp. Italian seasoning

1 Tbsp. grated Parmesan cheese

1/2 tsp. kosher salt

Black pepper

Olive oil spray

Preheat oven to 425 degrees F. Drizzle the olive oil on the bottom of a sheet pan. Evenly sprinkle the garlic powder, Italian seasoning, grated cheese, salt and pepper onto the oil on the sheet pan and spread it out evenly.

Place the potatoes over the seasoning, cut side down in an even layer. Spritz the tops of the potatoes with olive oil spray and season the tops with salt.

Bake in the center of the oven for 30 to 35 minutes, until the bottoms are golden and the potatoes are tender when pierced with a knife.

Serves 4

WW Points per serving: 3