| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Sept., Veg-cook | 4 | Servings | |
INGREDIENTS
| 4 | lb | Small red potatoes, halved |
| But | ||
| Unskinned | ||
| 2 | Red onions cut into 1/2-inch | |
| Bits | ||
| 2 | T | Olive oil |
| 1 | T | Crushed dried parsley |
| 1 | T | Crushed dried rosemary |
| Salt and pepper to taste |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 618
Calories From Fat: 160
Total Fat: 18g
Cholesterol: 158.9mg
Sodium: 852.4mg
Potassium: 847.7mg
Carbohydrates: 49.6g
Fiber: 10.5g
Sugar: <1g
Protein: 62.6g