Yield: 6 Servings
Measure | Ingredient |
---|---|
6 larges | Potatoes, quartered |
6 mediums | Onions, quartered |
⅓ cup | Vegetable oil |
1 teaspoon | Black pepper |
1 tablespoon | Fresh parsley, chopped |
1 tablespoon | Fresh basil, chopped |
1 teaspoon | 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.
Hamilton Spectator, May 26, 1993