Potatoes Roasted in Broth

Potatoes Roasted in Broth
These are much like potatoes that are roasted with a pot roast.

Servings: 6

• 3 medium russet potatoes, peeled and cut in half lengthwise
• 1 tablespoon olive oil
• 1 1/2 cups sweet onions, sliced 1 1/2 teaspoon paprika
• 2 dried bay leaves
• 4 cups beef fat-free low sodium beef stock or broth
• Salt to taste
• Fresh ground black pepper to taste
• Fresh chopped parsley for garnish

Preheat oven to 350 degrees F. Melt butter in a sauté pan or skillet over medium heat. Add onions and paprika, sauté until translucent. Season lightly with salt and pepper. The addition of the bay leaves and broth will replace most of the need for salt. Remove onions and cool.

Score potatoes with a paring knife and place flat side down in a baking dish. Pour in enough beef stock to cover potatoes halfway. Top each potato with a generous amount of the sautéed onions. Add bay leaves and season with salt and pepper. Cover with lid or aluminum foil.

Place in preheated oven at 350 degrees F and cook for 45 minutes or until tender. Do not overcook. Remove from oven, discard bay leaves and serve warm.

Per Serving: 78 Calories; 2g Fat (21.0% calories from fat); trace Saturated Fat; 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 349mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.