potato - Roasted New Potatoes and Onions
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 158.3
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 359.9 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.5 g
- Protein: 3.9 g
View full nutritional breakdown of potato - Roasted New Potatoes and Onions calories by ingredient
Number of Servings: 7
Ingredients
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Approximately 7 cups of new potatoes, sliced into wedges - 8 wedges per potato
1/2 cup wedge-sliced onion, separated into slivers
1 tablespoon Parkay squeeze butter, melted
1 tablespoon of spices - I used a soup mix seasoning of garlic, Ms. Dash Table Blend, Onion, parsley and Rosemary
1 teaspoon salt
Pam or other cooking spray
Directions
Wash and cut the potatoes - wedges cook best, but diced will do.
Cut the onions into wedges with the thickest part being not more than the width of a pen or pencil. Separate the layers of onion.
Spray a cake pan with PAM or other cooking spray.
Layer the onions on the bottom of the pan.
Layer the potatoes over the onions.
Sprinkle with the spices and salt.
Drizzle the Parkay over everything.
Cover with Foil.
Bake at 300 degrees for 1 to 1 1/2 hours.
You can add other root vegetables for variety - such as parsnips, carrots or sweet potatoes.
Makes 7 1-cup serviings.
Cut the onions into wedges with the thickest part being not more than the width of a pen or pencil. Separate the layers of onion.
Spray a cake pan with PAM or other cooking spray.
Layer the onions on the bottom of the pan.
Layer the potatoes over the onions.
Sprinkle with the spices and salt.
Drizzle the Parkay over everything.
Cover with Foil.
Bake at 300 degrees for 1 to 1 1/2 hours.
You can add other root vegetables for variety - such as parsnips, carrots or sweet potatoes.
Makes 7 1-cup serviings.
Member Ratings For This Recipe
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