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Title: Roasted New Potatoes With Red Onions
Yield: 6 Servings

Ingredients

      2 lb small new red potatoes;
           -unpeeled
      2 tb olive oil
      1 ts salt
    1/4 ts freshly ground pepper
      1 lg red onion; coarsely chopped
    3/4 c  chicken stock
      2 tb chopped fresh parsley

Instructions

1. Preheat oven to 425øF. Scrub the potatoes under cold running water and
pat dry. In a roasting pan, combine potatoes, olive oil, salt and pepper.
Using a large spoon or by shaking the pan from side to side, coat the
potatoes evenly.

2. Roast the potatoes for 20 minutes. Sprinkle evenly with onion; drizzle
evenly with chicken stock. Continue roasting 1 to 1 1/4 hours longer,
shaking the pan every 10 to 15 minutes to rotate the potatoes, until they
are brown and crusty and onions are caramelized.

3. Transfer to a serving bowl and garnish with parsley. Serve immediately.

Per serving: About 141 cal, 3 g pro, 23 g car, 5 g fat, 29% cal from fat, 0
mg chol, 631 mg sod 2g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Preparation Time: 0:00

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