2 pounds small new red potatoes, unpeeled
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large red onion, coarsely chopped
3/4 cups chicken stock
2 tablespoons chopped fresh parsley
Preheat oven to 425°F. Scrub the potatoes under cold running water and pat dry. In a roasting pan, combine potatoes, olive oil, salt and pepper. Using a large spoon or by shaking the pan from side to side, coat the potatoes evenly.
Roast the potatoes for 20 minutes. Sprinkle evenly with onion; drizzle evenly with chicken stock. Continue roasting 1 to 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. Transfer to a serving bowl and garnish with parsley. Serve immediately.
Makes 6 servings.
Calories…141…Fat…5 g…Carbs…23 g…Protein…3 g…Sodium…631 mg…Fiber…2 g.