Yield: 4 Servings
|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.