| 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
A Message from our Provider:
“If you want to be a leader, you must serve.”