Roasted Baby Potatos
Roasted! One of our favourite ways to eat potatoes
3 pounds assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
1 large red onion, coarsely chopped
9 - 12 cloves garlic
2 tablespoons chopped fresh rosemary or thyme
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
YIELD: about 8 persons as a side dish
COURSE: Vegetables and Sides
- Preheat the oven to 400 degrees F.
- In a large bowl, toss together the potatoes, red onions, garlic, rosemary, olive oil, salt, and pepper. Spread the potato mixture out evenly on a baking sheet; roast until the potatoes are tender, crispy and browned 30 to 40 minutes.