Roasted Potatoes With Garlic
| 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