Low Fat Sandwich
INGREDIENTS:
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
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.
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)
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)