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Title: Potato and Red Onion Roast (Vrg)
Categories: Vegetable
Yield: 4 Servings

4lbSmall red potatoes, halved
  But
  Unskinned
2lgRed onions cut into 1/2-inch
  Bits
2tbOlive oil
1tbCrushed dried parsley
1tbCrushed dried rosemary
  Salt and pepper to taste

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@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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