n id="dpsp-post-content-markup" data-image-pin-it="true">
Oh Monday, how I’m glad that you are gone. Don’t get me wrong, I don’t typically despise that particular day of the week, but lately Mondays have been a little more rough than they were before the holidays and I’m just glad to be past Monday and one day closer to the weekend 🙂
I haven’t made a habit of posting many side dishes, and I’m trying to remedy that. I’m trying to branch out past the typical rice and broccoli sides and give you all a few more options as well. This potato dish is one that I discovered a few years ago, and as much as I dislike onions, the way they cook in this dish makes them tolerable…sweet, even. It takes a little time to cook them to perfection, but if you start them prior to your main dish, you can still finish dinner in under 30 minutes, and they are well worth the time. I love potatoes, and this variance from my more common mashed potato side was very welcome. I hope you try them and love them as much as I do!
Roasted Rosemary-Onion Potatoes
Adapted from Betty Crocker
- 4 medium red potatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive or vegetable oil
- 2 tablespoons chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Heat oven to 450ºF. Line a cookie sheet with foil or spray with cooking spray.
Cut potatoes into 1-inch chunks.
Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.