Yield: 10 Servings
Measure | Ingredient |
---|---|
10 mediums | Baking potatoes, peeled, cut in chunk |
4 \N | Sprigs rosemary |
1 bunch | Leeks, white parts sliced |
1 can | Chicken broth or bouillion |
¼ teaspoon | Kosher salt |
¼ teaspoon | 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 ⅓ 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 <jcs@...> on Apr 03, 1997