INGREDIENTS

INSTRUCTIONS

NOTE: Original recipe used 3 T olive oil  **NOTE: Zest from 2 med
orange, cut into fine julienne strips  Preheat oven to 375F. In a large
saucepan, cover the potatoes with  cold water, add salt and bring to a
boil over moderately high heat.  Reduce the heat to moderately low and
simmer until the potatoes are  just tender, about 20 min. Drain and pat
dry with paper towels.  Spread the potatoes in a large flame-proof
roasting pan, add the  olive oil and stir well to coat. Season with
salt and pepper. Roast  in the oven for about 20 min, stirring often,
until lightly browned  and very tender.  Meanwhile, bring a small
saucepan of water to a boil. Add the orange  zest and boil for 2 min,
then drain and rinse with cold water. Drain  on paper towels. Just
before serving,s et the roasting pan over  moderate heat. Add the
orange zest to the potatoes and cook, stirring  often, until the zest
is slightly softened, about 5 min. Season with  salt and pepper and
serve.  Make Ahead: The boiled potatoes can be refrigerated for up to 2
days.  This was very, very good!! Quick and easy too.  Entered into
MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>  NOTES : Cal 77.2, Fat 1.2g, Carb 15.6g, Fib 1.4g,
Pro 1.8g, Sod 5mg,  CFF 13.6%. Recipe by: Food & Wine, 10/97  Posted to
Digest eat-lf.v097.n326 by Reggie Dwork <reggie@reggie.com>  on Dec 25,
1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 105
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 15.9mg
Sodium: 204.6mg
Potassium: <1mg
Carbohydrates: 12.4g
Fiber: 2.6g
Sugar: <1g
Protein: 6.7g