Rosemary Lyonnaise Potatoes

Course : Vegetables
Serves: 4
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1 pound potatoes
2 tablespoons low fat spread
1 tablespoon rosemary -- finely chopped
1 clove garlic -- crushed
1 small onion -- chopped
2 tablespoons skim milk
1 teaspoon sea salt
1 teaspoon black pepper -- freshly ground

Preparation / Directions:

Peel and thinly slice the potatoes. Put the low fat spread, rosemary, garlic and onions in an 8-inch, shallow dish and cook on HIGH for 3 minutes until soft. Stir in the skim milk, sea salt and freshly ground black pepper and add the potatoes arranging them neatly in the dish. Cover and cook on MEDIUM for 12-15 minutes until the potatoes are soft. Brown under a broiler if desired. TIME: Preparation takes about 10 minutes, and cooking takes 12-15 minutes. VARIATION: Other herbs can be substituted for rosemary. Chopped, cooked ham can be added and the dish served as a light supper or lunch.

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