Date: Sat, 17 Jun 1995 11:57:50 -0800
From: email@example.com (Asha Dornfest)
Since we have been on the topic of unfried potatoes, I just made
oven-roasted potatoes (a-la-Ornish) last night, and I thought they were
better than the traditional oil-laden variety.
1.5 to 2 lbs new potatoes, scrubbed and quartered (use Yukon Gold if you
can, they are amazingly smooth and sweet)
2-3 tablespoons vegie stock (I used canned for ease)
dried or fresh herbs of your choice (I used a few pinches of dried tarragon
season salt and pepper to taste
(I also added a handful of those baby carrots you can buy in a bag)
Toss everything together, place in a single layer on a PAMmed baking dish,
bake in a 375 oven about 30 minutes till potatoes are soft and brown.
I served them with steamed green beans with shallot sauce