Roasted Potatoes with Onions
Related recipes:
Corn-Free, Dairy-Free,
Easy, Egg-Free, Fall,
Herbs, Onions, Potatoes, Potlucks, Side Dishes, Soy-Free, Vegan, Vegetarian, Wheat-Free, Winter
A wonderful, homey aroma permeates the house while this cooks.
Any kind of potato works, but Yellow Finns are especially tasty.
Ingredients
6 medium potatoes
2 small onions, chopped into 3/4-inch (2cm) pieces
4 cloves garlic, minced
2 Tbsp (30mL) olive oil
1 tsp (6g) salt (sea salt if on a corn-free diet*)
1/2 tsp (1g) rosemary, or more to taste
Directions
Preheat oven to 375°F (190°C). Spray a large baking sheet
with vegetable oil cooking spray.
Wash and scrub potatoes well. No need to peel them, but they can be, if
desired. Cut into 1-inch (3cm) pieces and place in a large mixing bowl.
Add onion, garlic, olive oil and salt and mix well, to coat all the
vegetables with oil. Place mixture on baking sheet, spreading out so that the potatoes are in
one layer.
Bake for 1 hour, turning potatoes with a spatula after about 30
minutes. Sprinkle rosemary over the potatoes during the last 10 mintues of baking.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories: 230
Total Fat: 7g
% Calories from fat: 26%
Protein: 5g
Carbohydrate: 39g
Cholesterol: 0mg
Sodium: 546mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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