| 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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