Name: Roasted Potatoes with Garlic
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

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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