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Category: Potatoes
Prep Time: Cook Time: Total Time:
2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes
4 to 6 servings
NOTE: Great with Roman-Style Chicken
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Roasted Potatoes and Onions
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Category: Potatoes
Prep Time: Cook Time: Total Time:
2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes
4 to 6 servings
NOTE: Great with Roman-Style Chicken
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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