Title: Oven-Roasted Potatoes and Onions
Categories: Vegetable
Yield: 6 Servings

6	lg	Potatoes, quartered
6	md	Onions, quartered
1/3	c	Vegetable oil
1	ts	Black pepper
1	tb	Fresh parsley, chopped
1	tb	Fresh basil, chopped
1	ts	Fresh marjoram, chopped

Preheat oven to 375F. Place potatoes & onions in shallow roasting pan. Combine oil & herbs & pour over the vegetables. Toss & bake, uncovered for 1 hour, or till fork tender. Turn occasionally to prevent sticking.

"The Hamilton Spectator", May 26, 1993

previous

next