Jane's Favorite Tested Recipes
12/16/2009
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
| |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Jane Echols
Ft. Myers, Florida
Printing instructions:
Highlight 'just' the recipe, then go up to 'file' and select 'print'.
Only the recipe and not this index banner will print.
Hashed Brown Potatoes
|
12 oz. baby Yukon gold potatoes |
|
Small amount of chopped sweet onion |
|
1 TBSP olive oil |
|
1 teaspoon chopped fresh rosemary |
|
1 teaspoon kosher salt |
|
2 teaspoons fresh lemon juice |
|
¼ teaspoon dried crushed red pepper |
Preheat oven to 400. Toss together all ingredients in pan until well coated. Bake 40 minutes. Gently smash potatoes with a fork and mix will with everything in the pan. Makes 4 servings.
NOTE: This was in the November 2009 Southern Living, the Healthy Living section. It called for 2 (24 ounce) packages of baby Yukon gold potatoes, but I just used half of one package. I left all else the same, tho. I did it in my weight watchers recipe builder as stated above, and each of the four servings is 2 points. It was nice and spicy and truly reminded me of the hashed brown potatoes Mother used to make for us. Hence I changed the name from "Oven-Roasted Smashed Potatoes.