WW Points: 1
12 ounces fingerling potatoes — well-scrubbed
1 medium garlic clove — minced
1/2 cup canned chicken broth
2 rosemary sprigs
1/4 teaspoon freshly-ground black pepper
Preheat oven to 400 degrees.
Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; arrange rosemary sprigs between potatoes.
Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper.
Source: Weight Watchers, provided by http://www.madsrecipes.com/