Low fat potato bake

Recipe from: 7/1/2003 12:00:00 AM

Ingredients 7
Servings 1
Minutes 15 minutes


Serving Change
  • 5
    large potatoes
  • 1
    large onion
  • 1
    rosemary stalk
  • 1
    heaped teaspoon chicken or vegetable stock
  • 375
    (approximately) boiling water
  • salt and milled pepper
  • paprika for dusting


15 minutes
Peel potatoes and onion, and finely slice both into discs.
Separate the onion into rings.
Break leaves off the rosemary stalk.
Mix stock and water together.
Lightly oil an oven-to-table dish.
Layer the potatoes and onion, sprinkling with rosemary and lightly seasoning the layers as you go.
Pour the stock over the potatoes in the dish; it should come to about halfway up the base of the dish.
Drizzle with a little olive oil and bake in a preheated oven at 200 °C for 45 to 60 minutes.
Cook's note: If the top begins to brown too much, cover with foil (shiny side in).

Read more on: starch  |  bake


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