Whenever I need a good-tasting side dish, but don't have many fancy ingredients on hand, I turn to this recipe. These potatoes go well with anything from fish to meatloaf. They're easy to make and can bake while you prepare the remainder of your dinner.
Roasted Rosemary-Onion PotatoesRecipe from Betty Crocker's Cookbook
Pictures by Caroline
4 medium potatoes, cut into 1 inch chunks
1 small onion, finely chopped
2 tablespoons olive oil
2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
- Heat oven to 450° F. Grease bottom and sides of jelly roll pan with shortening.
- Mix all ingredients in a large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in a pan.
- Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with a fork.
6 comments:
Yummy! I love potatoes like this.
Looks yummy. I'll have to try it!
Confession: I don't like rosemary. I love roasted potatoes, though. Are there any other spices that you would recommend with potatoes?
M-
You can just leave out the rosemary and add a little extra thyme. Or try some Herbs de Provence or a blend of Italian spices instead.
Hey Caroline! Just wanted you to know that I have a new goal to spice up/branch out my cooking and I'm looking here for ideas! So keep posting, everything looks awesome and it's nice to know that someone normal made it and liked it. I love these kind of potatoes, I usually use lemon peper, seasoning salt, blackened seasoning and a little regular black pepper. Even Emma loves them! I'll have to try this spice combo. Thanks for all your ideas!
I've made similar rosemary potatoes before, but this recipe is a little less time consuming. They tasted good with our sausage.
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