12 ounces fingerling potatoes
1 medium garlic clove
1/2 cup canned chicken broth
2 rosemary sprigs
1/4 teaspoon freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Preheat oven to 400 degrees.
Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; arrange rosemary sprigs between potatoes.
Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper.
This recipe yields 4 servings; about 1/2 cup per serving.
PointsŪ Value: 1
Comments: You won't be able to keep your fingers off our fingerlings. If you can't find them, use new red potatoes (about the size of a quarter) instead.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 7
Calories from Fat 28.4%
Total Fat
trace
Cholesterol
0mg
Sodium
1mg
Carbohydrate
1g
Dietary Fiber
1g
Protein
trace
Exchanges: 0 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* Weight Watchers at http://www.weightwatchers.com
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