| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
10 |
Servings |
INGREDIENTS
| 4 1/2 |
lb |
Medium red and all-purpose potatoes; unpeeled and cut into quarters |
| 2 |
md |
Red onions; each cut into 6 wedges |
| 1/4 |
c |
Olive oil |
| 1 1/4 |
ts |
Salt |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Coarsely ground black pepper |
| 2 |
|
Garlic cloves; minced |
INSTRUCTIONS
Work Time: 20 minutes Total Time: 1 hour 20 minutes
1. Preheat oven to 425 degrees F. In large roasting pan (about 17" by 11
1/2"), toss potatoes with remaining ingredients. Roast 1 hour, turning
occasionally with metal spatula, until golden and fork-tender. Serve warm
or at room temperature.
Posted to JEWISH-FOOD digest Volume 98 #027 by BNLImp <BNLImp@aol.com> on
Jan 15, 1998
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