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Add a photoServings: 10
Ingredients
- 10 med Baking potatoes, peeled, cut in chunk
- 4 sprg rosemary
- 1 bn Leeks, white parts sliced
- 1 can Chicken broth or possibly bouillion
- 1/4 tsp Kosher salt
- 1/4 tsp Pepper
Directions
- Preheat oven to 375 degrees. Spray an oblong glass or possibly aluminum foil pan with cooking spray. There should be sufficient room for a single layer of potatoes. Spread sliced leeks on the bottom of dish. Arrange potatoes on top. Sprinkle with seasonings. Arrange rosemary sprigs on top. Pour 1/3 can broth over potatoes. Bake for 20 min , check and add in sufficient broth to keep leeks and pototoes from burning. Bake for 20 min more and check again , adding broth if necessary. Bake another 20 min. Potatoes should be crispy and golden brown.
- NOTES : My family loves this dish that I adapted from a recipe with lots of fat! You can increase or possibly decrease the amounts of potatoes and leeks depending on the number of servings (1 potato per person)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 10 servings | |
| Calories 133 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 139mg | 6% |
| Potassium 728mg | 21% |
| Total Carbs 29.52g | 8% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.4g | 1% |
| Protein 3.8g | 6% |
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