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Ingredients
- 2 lb New potatoes, unpeeled
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 lrg Red onion, coarsely minced
- 3/4 c. Chicken stock
- 2 Tbsp. Parsley, minced
Directions
- Preheat oven to 425'. Scrub potatoes under cool running water and pat dry with a kitchen towel. In a roasting pan combine the potatoes, extra virgin olive oil, salt and pepper. Using a large spoon or possibly by shaking the pan from side to side, coat the potatoes proportionately with the oil mix. Roast the potatoes for 20 min. Sprinkle proportionately with the onion and drizzle proportionately with the chicken stock. Continue roasting, shaking the pan every 10-15 min to rotate the potatoes, till they are brown and crusty and the onions are caramelized, 1-1.25 hrs 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 possibly mild yellow onions also work well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 63 | 27% |
| Total Fat 7.16g | 9% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 669mg | 28% |
| Potassium 1116mg | 32% |
| Total Carbs 38.78g | 10% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.84g | 3% |
| Protein 5.05g | 8% |
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