Oven Roasted Potatoes (good For Pesach And Year Round)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| Potatos, Cut into about one | ||
| inch irregular pieces | ||
| skins still on | ||
| Onions, VERY thinly sliced | ||
| tranparent slivers | ||
| Pepper | ||
| Salt, optional | ||
| Olive Oil Spray |
INSTRUCTIONS
Spray a fairly heavy pan or glass pie pan with the olive oil spray. Put in one layer of potato pieces sprinkle with lots of onion slivers and pepper and (salt) Spray the layer with the olive oil spray. Repeat until the potato pieces are all used up. You can do more than one pan if you are feeding 15- or 20 at your Seder. During the first part of the Seder bake, uncovered in a 400-450 F oven. It needs at least 45 minute for two layers. It is good if you can stir them up once or twice to make the browning more even, but is not absolutely necessary.. Posted to JEWISH-FOOD digest V97 #081 by "W. Baker" <wbaker@panix.com> on Mar 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 436
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 297.4mg
Potassium: 192.5mg
Carbohydrates: 11.9g
Fiber: 2.3g
Sugar: 5.2g
Protein: 1.4g