Oven-roasted potatoes & onions

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

Similar recipes