Potatoes and Onions

potatoes

cippolini onions, peeled

olive oil

rosemary

salt

black pepper

In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

Wonderful roasted potatoes and nice sweet onions. We couldn't find the cippolini but regular pearl onions work just the same. The only problem with the online recipe is that it fails to mention you need to blanch in the onions in boiling water for one minute to soften the skins for peeling. I find Food Network often does not include every detail in their recipes, and for first-time or inexperienced cooks this is a major issue.

I have attempted to make roasted potatoes more times than I can remember and they never turn out just the way I like them. These do. Nicely browned and crunchy on the outside and super tender on the inside. The onions work in this combination perfectly, that hint of sweetness with the almost smokey caramelization. Love them! Easy to make and delicious. Make these all the time. ~ suziethefoodie

I have tried tons of potato recipes like this but this one was hands down the most delicious!  Thanks Giada!

Prepared these potatoes with the roman-style chicken from the same episode - and they were a huge hit!!  The potatoes were flavorful, slightly crispy, and the onions were caremelized and sweet.  I also used fresh rosemary, and the dish was perfect.  I will make again - and serve with steak, fish, etc; options are endless because the potatoes are perfect.

I did use the cipollini onions but i think any would work. My familly liked them and i believe this recipe does call for dried rosemary.  I think fresh would burn. 

This recipe, as well as any recipe that calls for fresh rosemary, will NEVER taste as good if you use that dried old stuff in a jar.  Buy the fresh rosemary, wash all of it and cut it up with scissors or chop it.  Use what you need for your recipe and then freeze the rest for use in another recipe.  Fresh rosemary can be pricey, and this way you never lose any.  The frozen rosemary is just like using it fresh!

Quick, easy and tasty...keeping this one definitely!

potatoes and onions

Prep Time: 30 minutes

Cook Time: 40 minutes

Total: 1 hours, 10 minutes

Servings: 5

Author : Giada De Laurentiis Bio & Top Recipes

Ingredients

Instructions

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