Roast New Potatoes With Red Onion
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | lb | New potatoes, unpeeled |
| 2 | T | Olive oil |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1 | Red onion, coarsely | |
| chopped | ||
| 3/4 | c | Chicken stock |
| 2 | T | Parsley, chopped |
INSTRUCTIONS
From: Cathy Bence <bence@ranger.ENET.dec.com> Date: Fri, 3 May 96 09:25:13 EDT Recipe By: Williams-Sonoma Kitchen Library of Potatoes Preheat oven to 425F. Scrub potatoes under cold running water and pat dry with a kitchen towel. In a roasting pan combine the potatoes, olive oil, salt and pepper. Using a large spoon or by shaking the pan from side to side, coat the potatoes evenly with the oil mixture. Roast the potatoes for 20 minutes. Sprinkle evenly with the onion and drizzle evenly with the chicken stock. Continue roasting, shaking the pan every 10-15 minutes to rotate the potatoes, until they are brown and crusty and the onions are caramelized, 1-1.25 hours longer. Taste and adjust the seasoning. Transfer to a serving bowl and garnish with the parsley. Serve immediately. NOTES : Substituted beef for chicken broth when serving with steak. Shallots or mild yellow onions also work well. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #68 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 1.4mg
Sodium: 824mg
Potassium: 225.8mg
Carbohydrates: 4.4g
Fiber: 2.1g
Sugar: 1g
Protein: 3.4g