Preheat the oven to 400F. Remove the papery skin from the shallots. Carefully trim the root end, leaving the cloves attached. Place the shallots in a baking dish. Rinse the potatoes. Pat them dry and cut in half. Add to the baking dish; pour the oil over and toss to coat. Bake uncovered for 25-30 minutes, stirring once or twice. When the potatoes are almost tender, sprinkle with the lemon juice, rosemary, salt, and pepper. Bake for an additional 5 minutes, then serve. NUTRITIONAL INFO per serving: 384 Calories; 8g Protein; 0 mg Cholesterol; 78 g Carbohydrate; 200mg Sodium; 5g Fat Recipe Page 7 July 96 From the Gourmet Connection recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (709g)|
|Recipe Makes: 4|
|Calories from Fat: 14 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 481.8mg||17 %|
|Potassium 2903.3mg||76 %|
|Total Carbohydrate 122.5g||36 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 108.3g|
|Protein 14.5g||21 %|
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Calories per serving: 545
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