Potatoes are a good source of vitamin C, calcium, magnesium, potassium, folate and fiber. This recipe uses a little olive oil, which in small amounts is good for your heart. Ingredients: 2 pounds potatoes, red or white with skins intact 2 tablespoons olive oil 1 to 2 tablespoons fresh minced rosemary leaves, thyme or oregano -- or a combination if you like 1 teaspoon chopped garlic salt and pepper to taste Directions: Preheat the oven to 425 degrees F. Wash the potatoes and allow them to dry. You don't need to peel the potatoes, but you may wish to cut out the eyes or any surface blemishes. Baby potatoes may be left whole, but large potatoes should be cut into 2-inch pieces. Place the potatoes in a baking dish and drizzle the olive oil over the potatoes. Add rosemary, salt and pepper. Toss until the potatoes are coated with the oil and seasonings. Roast the potatoes uncovered for 45 minutes to one hour. Turn the potatoes occasionally during the cooking time. The potatoes are done when the flesh is soft and easily pierced with a fork. Makes 4 servings with about 100 calories or so each.