Potato & Red Onion Roast (vrg) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Small red potatoes, halved
But,
Unskinned,
2 large: Red onions cut into 1/2-inch,
Bits,
2 tbsp: Olive oil,
1 tbsp: Crushed dried parsley,
1 tbsp: Crushed dried rosemary,
Salt and pepper to taste,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp