Low fat rosemary potatoes

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

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