FatFree Home
FatFree Recipe Archive
More general recipes from FatFree

roasted-red-potatoes-rosemary recipe

Date: Mon, 23 Mar 1998 10:37:31 -0800
From: "Ruth C. Hoffman" (ruthhoff@ix.netcom.com)

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.
fresh herbs

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
remaining ingredients.

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
large dice
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!

kwvegan vegan