Name: Roasted Rosemary-Onion Potatoes
Prep time: 15 min
Total time: 40 min
Ingredients: 4 medium potatoes; 1 small onion, finely chopped (about 1/4 cup/50 mL); 2 tablespoons (30 mL) olive or vegetable oil; 2 tablespoons (30 mL) chopped fresh rosemary leaves or 2 teaspoons (10 mL) dried rosemary leaves; 1 teaspoon (5 mL) chopped fresh thyme leaves or 1/4 teaspoon (1 mL) dried thyme leaves; 1/4 teaspoon (1 mL) salt; 1/8 teaspoon (0.5 mL) pepper

Who needs French fries? This potato dish will make you forget all about those deep-fried sticks.

Roasted Rosemary-Onion Potatoes

potatoes

small onion, finely chopped (about 1/4 cup 50 mL)

rosemary leaves

(5 mL) chopped fresh thyme leaves leaves

(1 mL) salt

(0.5 mL) pepper

Heat oven to 450ºF (230°C).  Grease jelly roll pan, 15x10x1-inch (37.5x25x2.5 cm). Cut potatoes into 1-inch (2.5 cm) chunks.

Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.

Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

Roasted Rosemary-Onion Potatoes

Prep Time: 15 minutes

Total: 40 minutes

Servings: 4

Ingredients

Instructions

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