Post by chief_cook2 on Mar 28, 2006 14:02:53 GMT -6
Roasted Rosemary-Onion Potatoes
4 medium potatoes (1 1/3 pounds)
1 small onion (1/4 cup)
2 tablespoons olive oil
2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 450 degrees. Grease jellyroll pan.
Cut potatoes into 1-inch chunks. In large bowl, mix onion, oil, rosemary,
thyme, salt and pepper. Add potatoes; toss to coat. Spread potatoes in
single layer in pan.
Bake uncovered in preheated oven 20 to 25 minutes, turning occasionally,
until potatoes are light brown and tender when pierced with fork. Makes 4
servings.
Per serving: 150 calories, 22g carbohydrates, 2g protein, 7g total fat (1g
saturated), no cholesterol, 2g fiber, 140mg sodium. Calories from fat: 42%.
4 medium potatoes (1 1/3 pounds)
1 small onion (1/4 cup)
2 tablespoons olive oil
2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 450 degrees. Grease jellyroll pan.
Cut potatoes into 1-inch chunks. In large bowl, mix onion, oil, rosemary,
thyme, salt and pepper. Add potatoes; toss to coat. Spread potatoes in
single layer in pan.
Bake uncovered in preheated oven 20 to 25 minutes, turning occasionally,
until potatoes are light brown and tender when pierced with fork. Makes 4
servings.
Per serving: 150 calories, 22g carbohydrates, 2g protein, 7g total fat (1g
saturated), no cholesterol, 2g fiber, 140mg sodium. Calories from fat: 42%.