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| Low Fat Rosemary Potatoes Recipe |
Category: Vegetables / Sides
Rating:
N/A
Servings: 10
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Ingredients
10 medium baking potatoes, peeled, cut in chu; nk
4 sprigs rosemary
1 bunch leeks, white parts sliced
1 can chicken broth or bouillion
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Cooking Directions:
Preheat oven to 375 degrees. Spray an oblong glass or aluminum foil pan with cooking spray. There should be enough room for a single layer of potatoes. Spread sliced leeks on the bottom of dish. Arrange potatoes on top. Sprinkle with seasonings. Arrange rosemary sprigs on top. Pour 1/3 can broth over potatoes. Bake for 20 minutes , check and add enough broth to keep leeks and pototoes from burning. Bake for 20 minutes more and check again , adding broth if necessary. Bake another 20 minutes. Potatoes should be crispy and golden.
NOTES : My family loves this dish which I adapted from a recipe with lots of fat! You can increase or decrease the amounts of potatoes and leeks depending on the number of servings (1 potato per person) Recipe by: Judy Sobel Posted to JEWISH-FOOD digest V97 #111 by Judith Sobel on Apr 03, 1997
vegetables,sides
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