- Heat the oven to 400 degrees.
- Put a potato on a cutting board and lay a wooden spoon next to it. Cut 8 or 10 slices down through the potato until the knife reaches the spoon handle; this will leave the base of the potato intact. Repeat with all potatoes.
- Place the potatoes in a roasting pan, drizzle with the oil and sprinkle with the salt. Place a sprig of rosemary between each slice. Bake until tender, 40 or 50 minutes.
- For serving, remove the rosemary springs and replace with fresh ones, or sprinkle with shredded cheese.
- This recipe yields 6 servings.
- Each serving: 173 calories; 585 mg. sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 31 grams carbohydrates; 3 grams protein; 3 grams fiber.
Notes:
Recipe from "The New Irish Table" by Margaret M. Johnson (Chronicle Books, $24.95) |
