| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Potatoes, Side dishes, Vegetarian, Eat-lf mail |
4 |
Servings |
INGREDIENTS
|
|
Nonstick Cooking Spray |
| 2 |
lb |
White Potatoes, *Note |
| 1 1/2 |
ts |
Olive Oil, **Note |
| 2 |
|
Cloves Garlic, Peel, Mince |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White Pepper, Finely Ground |
| 1 |
tb |
Finely Chopped Fresh Parsley |
INSTRUCTIONS
Adapted from Healthy Side Dishes
*NOTE: Small, waxy white-fleshed potatoes, peeled and cut crosswise into
1/4" thick slices (I left the skins on) **NOTE: Original recipe used 2 T
olive oil.
Preheat oven to 400 deg F. Lightly coat a 9" round baking dish with
nonstick cooking spray.
In a bowl, combine potato slices, olive oil, garlic, salt and pepper. Toss
to coat well. Using a slotted spoon to remove them from the bowl, arrange
potato slices in rows in a circular pattern in baking dish, starting at
outer edge of dish and overlapping slices a little. Pour any of the oil
mixture remaining in bowl over potatoes.
Lightly coat a piece of aluminum foil with nonstick cooking spray and lay
it, sprayed-side down, over potatoes. Place another baking dish of the same
size on the foil, bottom-side down, and press firmly.
Bake 40 min. Remove top dish and foil. Continue to bake about 15 - 20 min
longer, until potatoes are tender, browned and crispy.
To serve, sprinkle parsley over the top.
Serving: 4 Prep Time: About 30 - 35 min Cooking Time: About 55- 60 min
This was very good.
NOTES : Cal 62.1, Fat 1.8g, Carb 10.7g, Fib 1g, Pro 1.3g, Sod 537mg, CFF
24.8g.
Recipe by: Woman's Day Low-Fat Meals
Posted to Digest eat-lf.v097.n049 by Reggie Dwork <reggie@reggie.com> on
Feb 20, 1997.
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