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| Home Fries with Rosemary and Garlic - Soul Food Breakfast Recipe This classic side dish is intensified by the addition of lemon,rosemary, and garlic. In this recipe I prefer not to peel the potatoes, because a lot of the nutrients are on the surface of the potato.
Directions: Boil the potatoes in their skins until tenser, about 25 minutes. Remove them from the water and when they have cooled, grate them and sprinkle with lemon juice, set aside. In a 13 i inch nonstick omelet pan over medium heat, sauté the garlic and the rosemary in 1 tablespoon of the oil for 30 seconds, untl the garlic is lightly browned. REove the garlic mixture from the pan and increase the heat to medium-high, spread half of the potatoes in the hot pan, smoothing them out when a spatula. Sprinkle the garlic, mixture on top. Spread the reamining half of the potatoes on top of the garlic, so that you have a perfect cake. Cook for 4 to 6 minutes, until potatoes turn a golden brown on the bottom. With a plastic spatula, gently slide the potatoes onto a p;ate, cooked side down. Cover the potatoes with another plate and flip the plates over. Add the remaining teaspoon of oil to the pan, and heat for a minute. Slide the potatoes back into the pan, cooked side up and cook for another 4 to 6 minutes, until desired crispness had been achieved. Remove the potatoes to a platter and sprinkle with salt and pepper. Makes 4 cakes. Per Serving: 123 calories / 4 gm fat / 21 gm carbohydrates / 247 mg sodium
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