Roasted Potatoes and Onions

  • Yield: 6 servings


2pounds baking potatoes (about 3 large), cut into large chunks
2 onions, cut into chunks
3tablespoons olive oil
1teaspoon dried thyme
1teaspoon dried oregano
1teaspoon dried marjoram
1teaspoon minced garlic
Salt and pepper to taste
1/4cup chopped fresh parsley, optional


  1. Preheat oven to 450F.
  2. Combine the potatoes, onions, olive oil, thyme, oregano, marjoram and garlic in a large baking pan, tossing well to coat. Bake for 1 hour, stirring every 15 minutes, until the potatoes are crisp and golden brown. Season potatoes with salt and pepper and sprinkle with the parsley.

Nutritional Info *per serving

  • Calories 175
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 10mg
  • Carbohydrate 31g
  • Fiber 3g
  • Protein 4g