| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
Vegetables |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Baking potatoes (about 6) |
| 2 |
tb |
Fresh rosemary, chopped |
| 2 |
tb |
Olive oil |
| 3 |
|
Garlic cloves, minced |
| 1 1/2 |
ts |
Salt |
| 3/4 |
ts |
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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