This dish makes an excellent side for any dinner while the leftovers provide great carbs for a hearty breakfast addition–better with a fried egg thrown over top. And best of all, it’s easy. Simply slice, chop, toss and roast!
Roasted Rosemary Potatoes and Onions
2 dozen Yukon Gold potatoes, quartered — or the potato of your choice cut into bite-sized pieces
1 sweet onion, chopped
1-2 TBSP olive oil
sprig of rosemary, finely chopped
pepper to taste
Preheat oven to 375°F.
Place potatoes and onions in large bowl and mix with olive oil, turning until lightly coated. Mix in rosemary and pepper. Lay out in single layer on lined roasting dish (cookie sheet works well) and cook for 45 minutes to 1 hour, depending on how toasty brown you like them.
Remove from oven and serve hot!
4-6 servings
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