ROASTED POTATOES

Name: Roasted Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 cups thinly sliced (about 1/4 inch) Russet potatoes; 1 cup grape tomatoes, cut in half; 1 cup chopped onions; 1 clove garlic, minced; 1 cup fat-free, low-sodium chicken broth; 2 tablespoons olive oil

[[ recipeID=recipe-7kfy35pj6, title=Roasted Potatoes ]]

Ingredients

Instructions

Ingredients

4 cups thinly sliced (about 1/4 inch) Russet potatoes
1 cup grape tomatoes, cut in half
1 cup chopped onions
1 clove garlic, minced
1 cup fat-free, low-sodium chicken broth
2 tablespoons olive oil

Instructions

Pre-heat the oven to 425°F. In a large bowl mix all the ingredients. Line two cookie sheets with non-stick foil. Arrange potatoes in a single layer, slightly overlapping. Spread the tomato/onion mixture on top and pour the chicken broth on top as well. Roast in the oven for about 20 minutes. Season with salt and pepper to taste and serve. Click for larger image

Amount Per Serving
Calories 446
% Daily Value*
Total Fat 38g		58%
Saturated Fat 12g		60%
Trans Fat 0g
Sodium 6mg		0%
Total Carbohydrate 24.5g		8%
Dietary Fiber 2g		8%
Sugars 5g
Protein 2.5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

I use a mandolin to cut the potatoes about 1/4 inch thick. The chicken broth evaporates, helps cook the potatoes, and gives a nice flavor to them. For additional punch one can add freshly grated parmesan cheese prior to serving as well.