Try this Roast New Potatoes W/ Red Onion recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425. Scrub potatoes under cold running water and pat dry with a kitchen towel. In a roasting pan combine the potatoes, olive oil, salt and pepper. Using a large spoon or by shaking the pan from side to side, coat the potatoes evenly with the oil mixture. Roast the potatoes for 20 minutes. Sprinkle evenly with the onion and drizzle evenly with the chicken stock. Continue roasting, shaking the pan every 10-15 minutes to rotate the potatoes, until they are brown and crusty and the onions are caramelized, 1-1.25 hours longer. Taste and adjust the seasoning. Transfer to a serving bowl and garnish with the parsley. Serve immediately. NOTES : Substituted beef for chicken broth when serving with steak. Shallots or mild yellow onions also work well.
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 53 | ||
Calories from Fat: 26 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 2.7mg | 1 % | |
Sodium 131.6mg | 5 % | |
Potassium 135.3mg | 4 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.9g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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