Roasted New Potatoes With Red Onions

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A simple and low-fat side dish from the Low-Fat Meals cookbook.

Ingredients Nutrition


  1. Preheat oven to 425ºF.
  2. Scrub the potatoes under cold running water and pat dry.
  3. In a roasting pan, combine potatoes, olive oil, salt and pepper.
  4. Using a large spoon or by shaking the pan from side to side, coat the potatoes evenly.
  5. Roast the potatoes for 20 minutes.
  6. Sprinkle evenly with onion; drizzle evenly with chicken stock.
  7. 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.
  8. Transfer to a serving bowl and garnish with parsley.
  9. Serve immediately.


Most Helpful

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?

pccreative August 30, 2011

Fantastic recipe! I used Canola oil, and redskin new potatoes. Soo tender and yummy!
Served with Red Snapper , and the flavors blended very well.

katrinepa2 March 03, 2011

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

Sandy in Dayton April 22, 2009

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