Sat-dinner: roast potato slices

Yield: 8 Servings

Measure Ingredient
3 pounds Baking potatoes (about 6)
2 tablespoons Fresh rosemary, chopped
2 tablespoons Olive oil
3 \N Garlic cloves, minced
1½ teaspoon Salt
¾ teaspoon Pepper

Scrub potatoes; cut in ¼-inch thick slices and place in bowl.

Combine rosemary, oil, garlic, salt and pepper; toss with potatoes.

Spread on nonstick or foil-lined baking sheet. Roast in 375F 190C oven, stirring occasionally, for 40-45 minutes or until tender. Broil for 2 minutes or until golden.

Per Serving: about 155 calories, 3 g protein, 4 g fat, 29 g carbohydrate

Dinner Menu:

Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...

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