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Potato & Red Onion Roast (Vrg)Recipe : Potato & Red Onion Roast (Vrg)
Procedure :
4 lb Small red potatoes, halved But Unskinned 2 lg Red onions cut into 1/2-inch Bits 2 tb Olive oil 1 tb Crushed dried parsley 1 tb 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@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. |
