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
A Message from our Provider:
“Man is surrounded by the wonders of God.”
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