I found this in a Light and tasty magazine. Sounds really yummy and cutting down on the 3/4 cup serving size should put this in an acceptable carb range. This serving size is about 33gm.
2 tbls olive or canola oil
2 pounds small red potatoes, quartered
1 tbls finely chopped green onion
1 tbls minced garlic
1 tsp dried thyme
1 tsp dried rosemary, crushed
1/8 tsp ground nutmeg
1/4 cup balsamic vinegar
3/4 tsp salt
1/4 tsp pepper
In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic, toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2 minutes or until potatoes are hot.
Transfer to a baking pan greased, bake at 400 for 25 to 30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper, toss well. Bake 5-8 minutes longer or until potates are tender.
enjoy.
Tanya