| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | La, Times | 8 | servings | |
INGREDIENTS
| 2 | lb | Small red boiling potatoes |
| Salt and pepper | ||
| 2 | tb | Olive oil |
| 1 | Egg white; whipped to light | |
| Foam | ||
| 2 | Sprigs Rosemary; chopped | |
| 1/2 | c | Freshly grated Parmesan cheese |
INSTRUCTIONS
Boil potatoes in 2-quart saucepan of salted water until fork tender, about 20 minutes. Drain well and cut in halves (or quarters for larger potatoes). Transfer to large bowl. Season potatoes with salt to taste and generous grinding of pepper. Drizzle olive oil over potatoes. Add egg white and mix to coat potatoes. Sprinkle with rosemary and cheese and mix gently. Place potatoes on lightly greased baking sheet and bake at 350 degrees until potatoes turn golden brown, 15 to 20 minutes. Serve immediately. Yields 8 servings. Each serving: 149 calories, 163 mg sodium, 5 mg cholesterol, 5 grams fat, 21 grams carbohydrates, 5 grams protein, 0.48 gram fiber Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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