Potato and red onion roast (vrg)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Small red potatoes, halved |
| But | ||
| Unskinned | ||
| 2 | larges | Red onions cut into 1/2-inch |
| Bits | ||
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Crushed dried parsley |
| 1 | tablespoon | Crushed dried rosemary |
| Salt and pepper to taste | ||
Directions
Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting until all pieces are light brown.
Total Calories Per Serving: 471 Fat: 7 grams This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.
From: bobbi@... (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
File
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