Date: Mon, 23 Mar 1998 10:37:31 -0800
From: "Ruth C. Hoffman" (firstname.lastname@example.org)
Roasted Red Potatoes with Rosemary
Okay, so everyone else thinks roasted potatoes with
rosemary sound delicious, too. Here's the recipe, as
taken from Grogan's book:
Part One--Roasting or Grilling Marinade
2 c. cold water
2 T. cornstarch (but see note in Part 2)
2 T. chicken-style veg broth, or 2 veg broth cubes
3/4 c. lemon juice
grated zest of 1 lemon
2 T. herbal salt (I used saltfree Spike, I think)
4 lg cloves of garlic, crushed
1 tsp dried oregano or other herb of choice, or 1 T.
In heavy saucepan, mix cold water, cornstarch, and veg
broth. Cook, stirring constantly, over high heat until
mixture has thickened and come to a boil. Add
This marinade can be made ahead and kept in the fridge.
She lists some variations she makes when using the
marinade for other purposes: substituting wine, cider,
or balsamic vinegar for the lemon juice, fruit juice
for some of the liquid, or adding 2 Tbsp of maple syrup
or honey to 1/2 cup of marinade for a sweet glaze on
root vegetables. Pretty versatile.
Part Two--Roasted Baby Potatoes with Rosemary
6 lbs well-scrubbed potatoes, either whole, tiny ones
or larger ones (about 16 medium potatoes), cut into
1 recipe Roasting or Grilling Marinade, made with
potato starch instead of cornstarch
1/3 cup fresh rosemary, chopped, or 2-1/2 to 3 T. dried
salt to taste
Preheat oven to 400 degrees.
In a large bowl, coat the potatoes with about 2-1/2
cups of marinade, and sprinkle with the rosemary and
salt to taste. Spread the potatoes on 4 large, sprayed
dark-colored cookie sheets.
Bake on both racks of a 30" oven, if you have one,
switching the pans from top to bottom halfway through.
(If you have a small oven, bake two pans at a time,
then combine them all into two pans, and warm them in
the oven before serving.) Bake for about 1 hour,
turning them several times with a spatula, until they
are golden brown and crispy. Add the last bit of
marinade if the potatoes are getting dry. Serve hot.
Serves 8 to 10.
Per serving: Calories 274, protein 3 gm, fat 0 gm,
carbohydrates 64 gm.
Her comment: "This may seem like a lot of potatoes,
but, in my experience, you can never have enough of
These are delicious, and, since there are only 2 of us,
we enjoyed the leftovers with at least one other dinner
and I scarfed some of them for lunches, since I work at
home. You do have to watch them to keep them from
sticking, but then I've never roasted anything lowfat
in my life that didn't have that problem!