Creamy, golden brown potato goodness. 117 calories per serving.

One medium red-skinned new potato for each diner
1 tsp. olive oil (the good stuff) per potato
1/4 tsp. chopped fresh rosemary for each potato
Kosher salt
Fresh ground black pepper

You will need: an oven-safe baking dish or baking sheet, a meadium-sized pot for boiling potatoes, a large colander

Preheat oven to 400°.

Scrub potatoes and place them in a pot. Fill the pot with water, leaving room at the top to accommodate a rapid boil. Cook on high heat until the water reaches a rolling boil. Turn down the heat to a gentle boil and cook potatoes for about 10 minutes. They should be just under-done. You should be able to insert a fork into the potatoes, but they should feel firm and resistant.

Drain the potatoes into the colander and run cool water over them until you can handle them. (The warmer they stay, the better — but be careful. They are, after all, hot potatoes.) Cut them in half and arrange them face up in an oven safe baking dish. Drizzle with olive oil — about half a teaspoon for each half. Sprinkle with rosemary, salt and pepper.

Bake until potatoes are soft and golden brown.

Serving size: Two half potatoes

Food values*: Calories 117; Pro. 2g; Fat 5g; Carb. 17g

*Recipes developed by bodyofwisdom.com are not lab-tested for food nutrient counts. Food values listed here are estimates, based on adding the food values of the ingredients.