| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | Vegetables | 8 | Servings |
INGREDIENTS
| 3 | lb | Baking potatoes, about 6 |
| 2 | T | Fresh rosemary, chopped |
| 2 | T | Olive oil |
| 3 | Garlic cloves, minced | |
| 1 1/2 | t | Salt |
| 3/4 | t | Pepper |
INSTRUCTIONS
Scrub potatoes; cut in 1/4-inch thick slices and place in bowl. Combine rosemary, oil, garlic, salt and pepper; toss with potatoes. Spread on nonstick or foil-lined baking sheet. Roast in 375F 190C oven, stirring occasionally, for 40-45 minutes or until tender. Broil for 2 minutes or until golden. Per Serving: about 155 calories, 3 g protein, 4 g fat, 29 g carbohydrate Dinner Menu: Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 446.6mg
Potassium: 726.2mg
Carbohydrates: 30.3g
Fiber: 3.9g
Sugar: 1.3g
Protein: 3.5g