Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450 degrees. in a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. transfer roasted potato mixture to a large bowl; set aside. in a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. pour mixture over roasted potato mixture. add red pepper pieces; toss gently to coat. turn potato salad into serving bowl. sprinkle with pine nuts. serve warm or at room temperature.

Target recipe: preheat oven to 425°f. in large bowl, toss potatoes with 2t olive oil. place potatoes in 2 jelly-roll pans(15 1/2 x10 1/2- inches). roast potatoes 45 minutes, switching pans between upper and lower racks halfway through baking. turn them occasionally with a pancake turner, until golden and fork tender. when cooked, remove to a large bowl. grate peel from lemon. squeeze enough juice to equal 2 tablespoons. add lemon peel, lemon juice, parsley, salt, rosemary, thyme, sugar, pepper and 2 tablesoon olive oil, toss until potatoes are well coated. serve potatoes warm or at room temperature.