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Roasted Rosemary Onion Potatoes
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Betty Crocker Holiday
| 1 small | onion, finely chopped, (1/4 cup) |
| 2 tablespoons | olive or vegetable oil |
| 2 tablespoons | chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves |
| 1 teaspoon | chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | pepper |
1.Heat oven to 450ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks.
2.Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
3.Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
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