Free Recipe Potato and Red Onion Roast (Vrg)
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Potato and Red Onion Roast (Vrg) Recipe
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
Potato and Red Onion Roast (Vrg) Preparation
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. vegcook2
Cooking Temperature:
Recipe Serves: 4
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