Title: Oven-roasted potatoes & onions
 Categories: Vegetables, Side dish
      Yield: 6 Servings
 
      6 lg Potatoes, quartered
      6 md Onions, quartered
    1/3 c  Vegetable oil
      1 ts Black pepper
      1 tb Fresh parsley, chopped
      1 tb Fresh basil, chopped
      1 ts Fresh marjoram, chopped
 
  Preheat oven to 375F.  Place potatoes & onions in shallow roasting
  pan. Combine oil & herbs & pour over the vegetables. Toss & bake,
  uncovered for 1 hour, or till fork tender. Turn occasionally to
  prevent sticking.
  
  Hamilton Spectator, May 26, 1993