SAMHUINN: Roasted Rosemary-Onion Potatoes
4 medium potatoes (1 1/3 pounds)
1 small onion (1/4 cup) — finely chopped
2 tablespoons olive or vegetable oil
2 tablespoons fresh rosemary — chopped
1/4 teaspoon salt
1/8 teaspoon pepper
Heat oven to 450º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.
Cut potatoes into 1-inch chunks. Mix onion, oil, rosemary, salt and pepper 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.
Serves 4
SOURCE: unknown
