Title: Low Fat Rosemary Potatoes-
Categories: Side Vegetable
Yield: 10 Servings

10	md	Baking potatoes -- peeled,
		Cut in chunk
4		Sprigs rosemary
1	bn	Leeks -- white parts sliced
1	cn	Chicken broth or bouillion
1/4	ts	Kosher salt
1/4	ts	Pepper

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.

Recipe By : Judy Sobel

From: Judith Sobel Date: 03 Apr 97 Jewish-Food List Ä

previous

next