Potato & Red Onion Roast (Vrg)

4 lb Small red potatoes, halved

But Unskinned 2 lg Red onions cut into 1/2-inch

Bits 2 tb Olive oil

1 tb Crushed dried parsley

1 tb 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 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. 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: [email protected] (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using

MMCONV.