Guest guest Posted April 2, 1999 Report Share Posted April 2, 1999 * Exported from MasterCook * Roasted Potatoes with Onions, Green Pepper and Pimento Recipe By : Reason to Roast by Downard and Righter Serving Size : 4 Preparation Time :0:00 Categories : 1Filed 2Send Lowfat Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Idaho potatoes about two large -- scrubbed cut into 1/2-inch dice 1 large onion -- diced 1 green bell pepper -- cored cut into 1/2-inch dice 2 teaspoons olive oil 1 teaspoon diet margarine salt and black pepper -- freshly ground 4 ounces pimientos -- drained and diced 2 tablespoons fresh minced parsley 1) Set oven to 425F; preheat. Lightly oil/spray a large baking dish. 2) In a bowl, toss together the potatoes, onions, bell pepper, oil, margarine and salt and pepper to taste. Spread the vegetables in the baking dish in a single layer and roast, stirring occasionally, for 25 minutes. 3) Add the pimentos and roast for 8 minutes more, or until the potatoes are golden. Sprinkle with the parsley and serve. PER SERVING: 114 cals, 3g fat, 2g fiber (22% cff) est. by Mastercook SOURCE: Reasons to Roast by Georgia Chan downard and Evie Righter, 1997. >kitpath 4/99 - - - - - - - - - - - - - - - - - - NOTES : Oven roasted potatoes are almost impossible to resist. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1036 - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Quote Link to comment Share on other sites More sharing options...
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