Recipe - Roasted Potatoes With Garlic

4 One half pound Medium red and allpurpose
potatoes; unpeeled and cut
into quarters
2 md Red onions; each cut into 6
wedges
One fourth cup Olive oil
1 One fourth teaspoon Salt
1 teaspoon Dried thyme
One half teaspoon Coarsely ground black pepper
2 Garlic cloves; minced

Work Time: 20 minutes Total Time: 1 hour 20 minutes

1. 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 forktender. Serve warm
or at room temperature.
Posted to JEWISHFOOD digest Volume 98 #027 by BNLImp BNLImp@aol.com on
Jan 15, 1998