Cooking

Rosemary Roasted Potatoes

On Wednesday night I stopped by the farmers’ market on the way home from work and picked up a few things including some new potatoes. They looked so good that I went right home and cooked them up my favorite way. This recipe is courtesy of Betty.

Roasted Rosemary-Onion Potatoes
4 servings

1 1/2 pounds new potatoes
1/4 cup finely chopped onion
2 tbsp olive oil
2 tsp dried rosemary leaves
1/4 tsp dried thyme leaves
1/4 tsp salt
1/8 tsp pepper

Preheat oven to 450 degrees F. Spray a 9 x 13 dish with non-stick spray.

Cut potatoes into one inch chunks. Mix remaining ingredients in a large bowl. Add potatoes, toss to coat. Spread potatoes in prepared dish.

Bake uncovered for 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with a fork.

I loooooooooove these potatoes. So easy and simple yet so tasty.

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