Ingredients:
- 6 large potatoes, cut in quarters
- 6 medium onions, quartered
- 1/3 cup vegetable oil
- 1/2 teaspoon coarsely ground pepper
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried leaf basil
- 1/4 teaspoon dried thyme
Preparation:
Preheat oven to 375°.
Place potatoes and onions in a shallow roasting pan. Drizzle the vegetable oil over
vegetables and sprinkle with pepper, parsley, basil, and thyme. Lightly stir
vegetables to coat all sides with oil and seasonings; bake, uncovered,
for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from
sticking to the bottom of the pan. Serve immediately.
6 servings.
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