Ingredients:
4 pounds small new red-skinned potatoes, scrubbed (if you use larger red potatoes, just cut them in half)
1 teaspoon kosher salt
2 teaspoons dill weed (dried)
1 whole garlic bulb; separate the cloves and peel them
3 tablespoons no-fat or low-trans fat margarine (with 8 grams fat per tablespoon), melted

Directions:

• Preheat oven to 350F.
• Combine all ingredients in a large bowl, tossing to coat the potatoes well.
• Pour mixture into a 9×13-inch baking dish and use a scraper to scrape all the margarine and seasonings from the sides of the bowl, drizzling over the potatoes in pan
• Bake for about 1 1/2 hours or until potatoes are cooked throughout and lightly browned.

Yields 12 Servings.

Nutritional Information:
121 calories; 4 g protein; 2.2 g total fat; 0.4 g saturated fat; 0 mg cholesterol; 20 g total carbohydrates; 2.6 g fiber; 200 mg sodium