 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 1 |
|
Ingredients:
1 can (14 1/2 ounces) diced tomatoes |
1 can (14 ounces) beef broth |
1 leek, washed & sliced, separated into rings |
1/2 teaspoon dried thyme |
1/4 teaspoon dried oregano |
1/4 teaspoon ground black pepper |
1/4 teaspoon salt, optional |
3 garlic cloves, minced |
3 tablespoons butter or margarine, cut into 6 pieces |
5 cups small red potatoes, diced |
non-stick cooking spray |
Directions:
1. Heat the oven to 450F. 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.
|
|