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CATEGORY CUISINE TAG YIELD
Jewish 10 Servings

INGREDIENTS

4 1/2 lb Medium red and all-purpose
potatoes unpeeled and
cut
into quarters
2 Red onions, each cut into 6
wedges
1/4 c Olive oil
1 1/4 t Salt
1 t Dried thyme
1/2 t Coarsely ground black pepper
2 Garlic cloves, minced

INSTRUCTIONS

Work Time: 20 minutes Total Time: 1 hour 20 minutes  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 806
Calories From Fat: 114
Total Fat: 12.8g
Cholesterol: 2mg
Sodium: 13459.1mg
Potassium: 1118.2mg
Carbohydrates: 166.6g
Fiber: 11.4g
Sugar: 53.9g
Protein: 7.4g


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