| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 2 | lb | Red potatoes; cut into chunks |
| 1/4 | c | Water |
| 1 | pk | Dry onion soup mix; (he recommends Hains but just look for a low sodium, ff kind) |
INSTRUCTIONS
Here's another McDougall MWL recipe that I thought was good, even though it is definitely higher in sodium... Preheat oven to 400F. Mix ingredients. (I found it easier to mix the soup into the water, and then pour that over the potatoes.) Make sure the potatoes are well coated with soup. Place mixture into casserole dish, and cover. Bake for 30 minutes, stirring occasionally. Uncover, and bake for 30 more minutes. I liked baking them in a shallow dish because they got a little brown around the edges, and it reminded me of stew potatoes from when I was a kid. If the potatoes aren't cooking well after 30 minutes (maybe the chunks are too big?) then add a little more water, replace the lid, and cook a little longer. THEN take off the lid and bake for 30 minutes. They are definitely good the next day. Posted to fatfree digest by "Patricia Thorp" <thorp@sas.upenn.edu> on Jan 15, 1999, converted by MM_Buster v2.0l.
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