Potato and red onion roast

Yield: 4 servings

Measure Ingredient
4 pounds Red potatoes, small; halved but unskinned
2 larges Red onions; cut into 1/2-in. bits
2 tablespoons Olive oil
1 tablespoon Parsley, dried; crushed
1 tablespoon Rosemary, dried; crushed
\N \N 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.

Serve with a green bean salad and whole wheat bread sticks.

Total calories per serving: 471. Fat: 7 grams Source: Vegetarian Journal, Sept.-Oct. 1993/MM by DEEANNE

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