Roasted Fingerling Potatoes...1 Pt
Apr 10, 2007 5:06:52 GMT -8
Post by carol on Apr 10, 2007 5:06:52 GMT -8
Roasted Fingerling Potatoes
side dishes
POINTS® Value: 1
Servings: 4
Preparation Time: 7 min
Cooking Time: 30 min
Level of Difficulty: Easy
You won't be able to keep your "fingers" off our fingerlings. But if you can't find them, use new red potatoes about the size of a quarter.
Ingredients
* 2 cup potato, red, white, fingerling varierty, scrubbed (about 12 ounces)
* 1 medium garlic clove(s), minced
* 1/2 cup canned chicken broth
* 1 1/2 tsp dried rosemary, or preferably, use 2 small rosemary sprigs
* 1/4 tsp black pepper
* Preheat oven to 400°F.
* Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; sprinkle with dried rosemary or if using fresh sprigs, arrange sprigs between potatoes.
* Roast for 15 minutes (the broth will evapourate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper. If using rosemary sprigs, discard sprigs and serve. Yields about 1/2 cup per serving.
© 2007 Weight Watchers International, Inc. © 2007 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
side dishes
POINTS® Value: 1
Servings: 4
Preparation Time: 7 min
Cooking Time: 30 min
Level of Difficulty: Easy
You won't be able to keep your "fingers" off our fingerlings. But if you can't find them, use new red potatoes about the size of a quarter.
Ingredients
* 2 cup potato, red, white, fingerling varierty, scrubbed (about 12 ounces)
* 1 medium garlic clove(s), minced
* 1/2 cup canned chicken broth
* 1 1/2 tsp dried rosemary, or preferably, use 2 small rosemary sprigs
* 1/4 tsp black pepper
* Preheat oven to 400°F.
* Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; sprinkle with dried rosemary or if using fresh sprigs, arrange sprigs between potatoes.
* Roast for 15 minutes (the broth will evapourate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper. If using rosemary sprigs, discard sprigs and serve. Yields about 1/2 cup per serving.
© 2007 Weight Watchers International, Inc. © 2007 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.