Roasted Potatoes With Red Onions

1. Pre-heat oven to 350ºF.

2. WASH potatoes and cut into quarters.

3. COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.

4. ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.

5. BAKE in oven for 25-30 minutes, or until potatoes are fork tender.

6. GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately.

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Nutrient	Quantity
Total fats	97.0668 g
Protein	24.4808 g
Carbohydrates	168.4827 g
Energy	1593.4106 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8745 g
Water	880.3811 g
Aspartic acid	4.6808 g
Calcium, Ca	270.2011 mg
Lutein + zeaxanthin	202.13 g
Fiber, total dietary	21.7026 g
Fatty acids, total saturated 22:0	0.1045 g
Carotene, beta	41.4524 g
Niacin	12.4308 mg
Vitamin A, RAE	6.1745 g
Arginine	1.8111 g
Riboflavin	0.4847 mg
Tocopherol, beta	0.0891 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.2736 g
Glutamic acid	4.5631 g
Sodium, Na	194.6274 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0719 g
Total lipid (fat)	97.0668 g
Manganese, Mn	2.1019 mg
Fructose	4.8789 g
Proline	0.8101 g
Fatty acids, total saturated 16:0	10.7579 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	4.215 g
Choline, total	158.9114 mg
Sugars, total	18.4941 g
Serine	0.96 g
Fatty acids, total saturated 10:0	0.0101 g
Fatty acids, total saturated 18:0	2.2511 g
Vitamin B-6	1.7936 mg
Selenium, Se	5.3923 g
Ash	12.1705 g
Fatty acids, total saturated 18:1 undifferentiated	63.1691 g
Pantothenic acid	2.9794 mg
Phenylalanine	1.0144 g
Copper, Cu	1.7889 mg
Betaine	2.1578 mg
Thiamin	1.1957 mg
Methionine	0.4454 g
Iron, Fe	8.5029 mg
Carbohydrate, by difference	168.4827 g
Phosphorus, P	829.4443 mg
Folate, total	226.9949 g
Tocopherol, gamma	0.7477 mg
Lycopene	0.23 g
Alanine	0.852 g
Valine	1.2058 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	14.5466 g
Glycine	0.8882 g
Carotene, alpha	0.138 g
Glucose (dextrose)	6.7835 g
Fatty acids, total saturated 14:0	0.0559 g
Zinc, Zn	4.703 mg
Isoleucine	0.8144 g
Fatty acids, total saturated 12:0	0.0379 g
Fatty acids, total polyunsaturated	15.4398 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	1.2859 g
Tocotrienol, alpha	0.0738 mg
Vitamin A, IU	192.5095 IU
Folate, DFE	226.9949 g
Tryptophan	0.3142 g
Vitamin C, total ascorbic acid	90.5992 mg
Phytosterols	250.9233 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.3353 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	121.1093 g
Tyrosine	0.6544 g
Vitamin K (phylloquinone)	77.5929 g
Fatty acids, total saturated	13.6983 g
Histidine	0.4739 g
Fatty acids, total monounsaturated	64.6324 g
Threonine	0.8252 g
Folate, food	226.9949 g
Fatty acids, total polyunsaturated 17:0	0.0178 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	11.7582 mg
Magnesium, Mg	249.4414 mg
Lysine	1.1304 g
Potassium, K	4524.301 mg
Cystine	0.3169 g
Fluoride, F	2.1533 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Olive oil	6 tablespoons	716.04	0	81
Rosemary	2 tablespoons	4.454	0.7038	0.1992
Parsley	0	0	0	0
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	8	0	0	0
kosher salt	1 teaspoon	0	0	0
red potato	2 lbs	635.0301	144.2425	1.2701
red onion	1	64	14.944	0.16
rosemary sprig	0	0	0	0