CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetables | Vegetable | 4 | Servings |
INGREDIENTS
8 | Shallots | |
12 | Potatoes, unpeeled clean | |
1 | T | Olive oil |
1 | T | Lemon juice |
1 | t | Sea salt |
1 | T | Fresh rosemary, chopped |
Freshly ground pepper |
INSTRUCTIONS
Preheat the oven to 400F. Remove the papery skin from the shallots. Carefully trim the root end, leaving the cloves attached. Place the shallots in a baking dish. Rinse the potatoes. Pat them dry and cut in half. Add to the baking dish; pour the oil over and toss to coat. Bake uncovered for 25-30 minutes, stirring once or twice. When the potatoes are almost tender, sprinkle with the lemon juice, rosemary, salt, and pepper. Bake for an additional 5 minutes, then serve. NUTRITIONAL INFO per serving: 384 Calories; 8g Protein; 0 mg Cholesterol; 78 g Carbohydrate; 200mg Sodium; 5g Fat Recipe Page 7 July 96 From the Gourmet Connection 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: 33
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 342mg
Potassium: 9.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g