This potato dish cooks in less than half the time it would need in a regular oven.
450 g (1 lb) potatoes
30 g (1 oz) low fat spread
1 tbsp finely chopped rosemary
1 small clove garlic, crushed
1 small onion, finely chopped
2 tbsps skimmed milk
Sea salt
Freshly ground black pepper
30 g (1 oz) low fat spread
1 tbsp finely chopped rosemary
1 small clove garlic, crushed
1 small onion, finely chopped
2 tbsps skimmed milk
Sea salt
Freshly ground black pepper
method
1. Peel and thinly slice the potatoes.
2. Put the low fat spread, rosemary, gallic and onions in a 20cm/8-inch, shallow dish and cook c HIGH for 3 minutes until soft.
3. Stir in the skimmed milk, sea salt and freshly ground black pepper and add the potatoes arranging them neatly in the dish.
4. Cover and cook on MEDIUM for 12-15 minutes until the potatoes are soft. Brown under a grill if desired.
2. Put the low fat spread, rosemary, gallic and onions in a 20cm/8-inch, shallow dish and cook c HIGH for 3 minutes until soft.
3. Stir in the skimmed milk, sea salt and freshly ground black pepper and add the potatoes arranging them neatly in the dish.
4. Cover and cook on MEDIUM for 12-15 minutes until the potatoes are soft. Brown under a grill if desired.
serving amount
serves 4
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