Roasted Rosemary-Onion Potatoes |
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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 4 |
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These are so good. You can make them with just about anything as a side dish. And even my 4 year old likes the flavor...so that could say something. Ingredients:
4 medium potatoes (1 1/3 pounds) |
1 small onion, finely chopped (1/4 cup) |
2 tablespoons oil |
2 tablespoons fresh rosemary leaves, chopped (2 teaspoons dried rosemary leaves) |
1 teaspoon fresh thyme leave, chopped (1/4 teaspoon dried thyme leaves) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
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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