Recipe - Low Fat Rosemary Potatoes

10 md Baking potatoes, peeled, cut
in chunk
4 Sprigs rosemary
1 bn Leeks, white parts cut or sliced up
1 cn Chicken broth or bouillion
One fourth teaspoon Kosher salt
One fourth 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 cut or sliced up 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)
Recipe by: Judy Sobel Posted to JEWISHFOOD digest V97 #111 by Judith Sobel
jcs@mindspring.com on Apr 03, 1997