Directions:
- Preheat oven to 425ºF.
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.45 Kcal (471 kJ) | ||
| Calories from fat | 44.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 8% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 444.99mg | 19% | |
| Potassium | 399.42mg | 8% | |
| Total Carbs | 14.95g | 5% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 2.62g | 5% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 0.8mg | 4% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 84.53 Kcal (354 kJ) | ||
| Calories from fat | 33.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 8% | |
|---|---|---|---|
| Cholesterol | 0.68mg | 0% | |
| Sodium | 334.5mg | 19% | |
| Potassium | 300.25mg | 8% | |
| Total Carbs | 11.24g | 5% | |
| Sugars | 1.75g | 9% | |
| Dietary Fiber | 1.49g | 8% | |
| Protein | 1.97g | 5% | |
| Vitamin C | 7.4mg | 16% | |
| Iron | 0.6mg | 4% | |
| Calcium | 12.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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