| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Jewish | Side dishes, Vegetables | 10 | Servings |
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 |
INSTRUCTIONS
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) Recipe by: Judy Sobel Posted to JEWISH-FOOD digest V97 #111 by Judith Sobel <jcs@mindspring.com> on Apr 03, 1997
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