Sunday, February 20, 2011

Vesuvio Potatoes

This recipe goes well with any chicken dish. I made it with Parmesan Chicken Tenders.

serves 8 ( 4 points + )

4 large Yukon Gold Potatoes, halved lengthwise, then halved again lengthwise, then cut each piece into 4 wedges. You should end up with 64 wedges.
¼ c. olive oil
1 T. crushed garlic
salt and pepper to taste
1 -½ tsp. dried pregano
⅔ c. white wine
⅔ c. fat free chicken broth

Preheat oven to 400 degrees.
Use a large roasting pan to heat oil. Add garlic and potatoes, cooking until golden brown, Season with salt, pepper and oregano.
Add white wine and stir. Add chicken broth. Remove roasting pan from heat and place in the oven for 15 minutes or until potatoes are tender.

1 comment:

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