Potato And Red Onion Roast (Vrg)

Recipe Ingredients

4 lbs	1816g / 64oz	Small red potatoes - halved
		But
		Unskinned
2		Red onions cut into 1/2-inch (large)
		Bits
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Crushed dried parsley
1 tablespoon	15ml	Crushed dried rosemary
		Salt and pepper to taste

Recipe Instructions

Preheat oven to 400F. Coat uncooked potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting until all pieces are light brown.

This article was originally published in the September/October 1993 issue of the "Vegetarian" Journal", published by The Vegetarian Resource Group.

Source:
La Cucina Italiana Oct97 pg31

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