Yields: 4 - 6 servings Prep Time: 15 minutes Total Time: 1 hour 5 minutes
Perfectly roasted potatoes have a crispy outside with a soft inside, sweetened slightly by toasty red onions and a hint of rosemary. Perfect for a family side dish from casual to festive!
4 cups Gold potatoes, chopped into 1 inch cubes
1 cup red onion, chopped
2 tablespoons olive oil
2 sprigs of rosemary, each cut in half
1 teaspoon salt
ground pepper(if desired)
1. Preheat oven to 375 degrees Fahrenheit.
2. Chop Gold potatoes, each potato approximately into 1/16 chopped sections. Try to make them relatively the same size so they cook evenly. Chop onions.
3. Place potatoes and onions on a parchment paper lined baking pan. Coat with olive oil and salt (pepper if desired). Place the halves of rosemary sprigs throughout the pan.
4. Bake at 375 for 40 minutes, turning halfway through. Turn the oven up to 400 degrees Fahrenheit and roast the last 20 minutes at this higher temperature.
5. Remove from oven. Serve with or without rosemary sprigs. They aren’t meant to consume whole, but they can look pretty for the right audience! (And can also turn off the other audience - a.k.a a group of young children...)
Sometimes simple really is best. We make these at least one a week, with or without the rosemary. One child likes them with ketchup, another peels the outside to eat it first, then the inside. And the third, requests multiple servings.
Although, if any one of them had a rosemary sprig on their plate, they would most likely shy away altogether. So, I do remove the rosemary before serving. Keeping the sprigs mostly whole makes it easy to take out upon removal from oven. When we don’t have rosemary on hand, we just make the same recipe, sans the herb.
There is something about roasting red onions that makes them appealing to almost any palate. While the kids pass over the softer pieces, they squabble over the crispy chip-like pieces. The onions that are a little more cooked end up like mini onion chips.
Another benefit of this dish is how quickly it comes together. Aside from the simplicity of ingredients, it is pretty much a self-sufficient, one pan dish – a hit all around!
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