Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins| Yield: 6 Servings
This recipe has always been a part of my family since I was a little kid. This was probably the reason why I love vegetables to this day! I got used to eating veggies at a very young age, and I am so grateful to my Grams for it! She taught me everything including this very simple recipe. Oh, man, you need this in your life. I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this recipe even better! Have a beautiful day, friends. Enjoy!
Ingredients:
2 lbs potatoes, sliced into ½-inch-thick pieces
1 onion, halved and each half cut into quarters
½ c canola oil
½ c olive oil
4 cloves garlic
1 envelope onion soup mix
1 tbsp chopped fresh rosemary, or more to taste
1 tbsp freshly ground black pepper
Directions:
Prepare the oven and preheat to 225 degrees C or 450 degrees F.
Add the onion, potatoes, canola oil, olive oil, garlic, rosemary, onion soup mix, and black pepper into a roasting pan. Toss until the potatoes are well coated.
Cover everything with aluminium foil.
Place it inside the preheated oven and roast for about 25 minutes.
Remove the foil cover, then roast for another 30 minutes or until the potatoes and onions turn brown.
Remove from the oven and allow them to cool for a few minutes at room temperature.
Serve warm and enjoy!
Notes:
Saute bell peppers, then serve them together with the roasted potatoes.
Nutrition Facts:
Calories: 474.3 | Protein: 4g 8% | Carbohydrates: 34.3g 11% | Dietary Fiber: 4.6g 19% | Sugars: 3g | Fat: 37g 57% | Saturated Fat: 4g 20% | Vitamin A Iu: 15.4IU | Niacin Equivalents: 2.6mg 20% | Vitamin B6: 0.5mg 33% | Vitamin C: 34.1mg 57% | Folate: 31.9mcg 8% | Calcium: 46mg 5% | Iron: 1.8mg 10% | Magnesium: 41.4mg 15% | Potassium: 715.9mg 20% | Sodium: 424.2mg 17% | Thiamin: 0.2mg 16% | Calories From Fat: 332.9
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