Potatoes? Diabetics can’t eat potatoes … can they?
While potatoes aren’t the best choice for diabetics from a glycemic index perspective, it doesn’t hurt to have them once in a while as long as you monitor the total amount of carbs you are eating. One serving of this recipe is the equivalent of one small potato, approximately 50g carb. Paired with protein and vegetables, this works for my meal plan, but as always, check with your health care provider if you have questions.
Feel free to use different spices for your potatoes. I settled on chili powder, cumin and garlic pepper because I was serving these to accompany Flank Steak with Tangy Avocado Sauce. I like the California Style garlic pepper from McCormick.
Low in saturated fat and cholesterol, these potato wedges are a good substitute for french fries.
3/4 lb potatoes (about 2 small), scrubbed clean
2 tsp canola oil
3/4 tsp chili powder
3/4 tsp cumin
3/4 tsp garlic pepper
Preheat oven to 425°F.
Slice potatoes into wedges, about 8 per potato (do not peel potatoes). Put into gallon size zipper top plastic bag with oil and spices. Seal the bag and squeeze it, moving the potatoes around, until the spices and oil are evenly distributed among the wedges.
Dump the potatoes onto a baking sheet and separate them. Bake for 15 minutes, then turn wedges over and bake another 10 minutes.
Makes 2 servings
Per serving: 191 calories, 5g fat (0g sat), 0mg cholesterol, 67mg sodium, 51g carb, 5g fiber, 0g sugar, 4g protein