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Roasted New Potatoes With Red Onions

side dishes, potatoes

2 pounds small new red potatoes; unpeeled
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large red onion; coarsely chopped
3/4 cups chicken stock
2 tablespoons chopped fresh parsley

1. Preheat oven to 425F. 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 <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 6 servings

Preparation Time: 0:00

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