Recipe - Potato And Red Onion Roast (Vrg)

4 pound Small red potatoes, halved
But
Unskinned
2 lg Red onions cut into 1/2inch
Bits
2 tablespoon Olive oil
1 tablespoon Crushed dried parsley
1 tablespoon Crushed dried rosemary
Salt and pepper to taste

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

Total Calories Per Serving: 471 Fat: 7 grams

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

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip