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

4	lb	Small red potatoes, halved
		But
		Unskinned
2	lg	Red onions cut into 1/2-inch
		Bits
2	tb	Olive oil
1	tb	Crushed dried parsley
1	tb	Crushed 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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