Potato and red onion roast (vrg)

Yield: 4 Servings

Measure Ingredient
4 pounds Small red potatoes, halved
2 larges Red onions cut into 1/2-inch
2 tablespoons Olive oil
1 tablespoon Crushed dried parsley
1 tablespoon 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@... (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.

22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.


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