Friday, January 18, 2013

Roasted Red Potatoes

There was this one time, I needed to make a side dish for dinner with friends and I wanted something fairly easy and healthy.  So I looked up on Weight Watcher's website for an idea, and came across a recipe for Roasted Fingerling Potatoes.  I opted to substitute the fingerlings for red.  Why?  Because they're easier to find and less expensive.  Either way, they were good!

Roasted Fingerling Red Potatoes
Yields about 1/2 cup per serving, serves 4; PointsPlus 2

  • 12 oz. uncooked potatoes, fingerling red, well-scrubbed, sliced in half lenghtwise quarters
  •  1 clove garlic, minced
  • 1/2 cup canned chicken broth, divided
  • 1 tbsp fresh rosemary, (plus extra for garnish)
  • 1/8 tsp salt, or to taste
  • 1/8 tsp black pepper, or to taste
  1.  Preheat oven to 400F.
  2. In a small roasting pan, combine potatoes, garlic, and 1/4 cup broth, rosemary, salt, and pepper.
  3. Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more.

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