Yield:
10 ServingsIngredients:
| 10 | md | Baking potatoes, b potatoes, peeled, cut in chunk |
| 4 | Sprigs rosemary | |
| 1 | bn | leeks, white parts sliced |
| 1 | cn | chicken broth chicken broth |
| or bouillon | ||
| 1/4 | ts | Kosher salt |
| 1/4 | ts | pepper |
Preparation for Low Fat and Healthy Rosemary potatoes Recipe:
Preheat oven to 375 degrees. Spray an oblong glass or aluminum foil panwith 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.
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