Guest guest Posted June 10, 2005 Report Share Posted June 10, 2005 Roasted Fingerling Potatoes (Courtesy of Weight Watchers) [veganized] 2 cups potatoes, fingerling variety, scrubbed (about 12 ounces) 1 medium garlic clove, minced 1/2 cup vegetable broth 1 1/2 teaspoons dried rosemary or 2 small rosemary sprigs 1/4 teaspoon black pepper Preheat oven to 400 degrees. Combine potatoes, garlic and 1/4 cup of broth in a metal pie pan or small roasting pan; sprinkle with dried rosemary or if using fresh sprigs, arrange springs between potatoes. Roast for 15 minutes (the broth will evaporate); add remaining broth, slip potatoes and roast for 15 minutes more. Remove from oven and a sprinkle with pepper. If using rosemary sprigs, discard sprigs and serve. Yields about 1/2 cup per serving. Serves 4. Points per serving 1. Source: Vallerga's Market newsletter, July 2002 Vallerga's is in Napa, California Quote Link to comment Share on other sites More sharing options...
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