Roasted New Potatoes With Red Onions

"A simple and low-fat side dish from the Low-Fat Meals cookbook."
 
Download
photo by CoffeeB photo by CoffeeB
photo by CoffeeB
photo by Michelle Berteig photo by Michelle Berteig
photo by Leggy Peggy photo by Leggy Peggy
Ready In:
1hr 10mins
Ingredients:
7
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 425ºF.
  • 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 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These were good, but not sure they were worth the hassle of shaking the pan every 15 minutes. Not sure if I would make again?
     
  2. Fantastic recipe! I used Canola oil, and redskin new potatoes. Soo tender and yummy!<br/>Served with Red Snapper , and the flavors blended very well.
     
  3. These are soooo good - I did not have little redskins, so I cut up the Yukon Golds I had on hand and ended up cooking for 15 minutes less than listed in the recipe. These quickly disappeared at a family dinner and everyone raved about them. There were picky eaters, so when everyone likes something, you know it has to be good. These are a keeper, I love the little redskins so I will be doing that way, but it is nice to have options. Thank you lazyme
     
  4. TY Lazy for a wonderful recipe for the Redskin's I got yesterday from the farmer's market. Also bought a sweet yellow onion to add. The chickenbroth really comes thru nicely and thickens a bit on the bottom of the pan for added goodness w/the onion. Fabulous!! Made for MarketTag~
     
  5. Great recipe. I combined about a third of a red onion that I had leftover with another large yellow onion. The potatoes came out wonderful, a little crisp on the outside and tender on the inside. The flavor of the onions was fantasitic. My whole family liked them, even my picky eater daughters. The only thing I changed in the recipe was to reduce the time by twenty minutes because the onions were on the verge of burning.
     
Advertisement

Tweaks

  1. I loved this dish - easy to do and a great side for vegetarians and meat eaters - I used walnut oil instead of olive oil with a fabulous result and as I had no parsley I sprinkled snipped basil over the top so many thanks to lazyme.
     

RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes