Non-stick cooking spray
5 cups small red potatoes, diced
1 can (14 1/2 ounces) diced tomatoes
1 leek, washed & sliced, separated into rings
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon salt, optional
1/4 teaspoon ground black pepper
1 can (14 ounces) beef broth
3 tablespoons butter or margarine, cut into 6 pieces
Heat the oven to 450°F. Lightly grease a 13 x 9-inch baking dish with cooking spray. Add the potatoes, tomatoes and leek. Sprinkle with garlic, thyme, oregano, salt, if desired, and pepper. Pour the beef broth over the vegetables and toss gently to mix. Scatter the butter pieces over top. Bake uncovered for about 50 minutes or until potatoes are tender. Serve immediately.
Nutritional Information Per Serving: Calories 170; Total fat 7g; Saturated fat 3.5 g; Cholesterol 15mg; Sodium 420mg; Total carbohydrate 26g; Fiber 3g; Protein 4g; Vitamin A 10%DV*; Vitamin C 35%DV; Calcium 6%DV; Iron 10%DV
Pairs Well With
This recipe makes a savory side dish – of potatoes, leek and nutrient-rich tomatoes – to accompany your St. Patrick’s Day feast, or a meal any time of the year.