Rosemary Lyonnaise Potatoes
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
|
|
| 2 | tablespoons |
fat free spread
|
* |
| 1 | tablespoon |
rosemary leaves
finely chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | small |
onions
chopped |
|
| 2 | tablespoons |
milk, skim
|
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
|
|
| 3E+1 | ml |
fat free spread
|
* |
| 15 | ml |
rosemary leaves
finely chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | small |
onions
chopped |
|
| 3E+1 | ml |
milk, skim
|
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Peel and thinly slice the potatoes.
Put the low fat spread, rosemary, garlic and onions in an 8-inch, shallow dish and cook on HIGH for 3 minutes until soft.
Stir in the skim milk, sea salt and freshly ground black pepper and add the potatoes arranging them neatly in the dish.
Cover and cook on MEDIUM for 12 to 15 minutes until the potatoes are soft.
Brown under a broiler if desired.
TIME: Preparation takes about 10 minutes, and cooking takes 12 to 15 minutes.
VARIATION: Other herbs can be substituted for rosemary.
Chopped, cooked ham can be added and the dish served as a light supper or lunch.
