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Low Fat Roasted New Potatoes with Red Onions
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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
Preheat oven to 425°F. 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.
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. Transfer to a serving bowl and garnish with parsley. Serve immediately.
Makes 6 servings.
Calories...141...Fat...5 g...Carbs...23 g...Protein...3 g...Sodium...631 mg...Fiber...2 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
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Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
