My Fabulous Roasted Potatoes with Red Onions are the perfect partner to any roast or meat you may be feasting on. I often cook these while the meat is resting. You may also do it ahead of time and then reheat them before serving.
The potatoes, red onions, garlic and rosemary are a perfect combo. And they smell heavenly while cooking. My son always requests these. They are nice as the weather warms up as they are not as heavy as the beloved mashed potato. Plus, this is a great to use your fresh rosemary from your herb garden, if you are a successful gardener, of which The Jersey Girl is NOT. I try though. Oh, how I try.
If you cut up the onions and potatoes ahead, be sure to soak the potatoes in a bowl of water so that they do not discolor. Just dry out for a few minutes on a kitchen towel before carefully placing into the pan of hot oil and butter.
Roasted Potatoes with Red Onions
Course: SidesCuisine: ItalianDifficulty: Easy6
servings15
minutes50
minutesIngredients
5-6 medium russet or white potatoes, peeled and quartered into 1 ½-inch pieces
6-8 garlic cloves, skins removed
1 medium red onion, cut into 1-inch chunks
1 ½ tsp. dried rosemary or 1 Tbsp. chopped fresh rosemary
2 Tbsp. butter
1 Tbsp. olive oil
Salt and black pepper to taste
Directions
- Preheat oven to 450 degrees Fahrenheit.
- Place butter and olive oil in a large rectangular baking dish. Place dish in oven for about 5-6 minutes so that butter melts. The butter-oil mixture should start to bubble.
- Remove dish from oven.
- Carefully place potatoes, onion, garlic, rosemary, salt and pepper in pan. Toss so that mixture is evenly coated in butter, oil and seasonings. Be careful, since the dish is hot!
- Bake for about 40-45 minutes or until potatoes are tender. Remove every 15 minutes or so, to toss mixture. Serve once potatoes are tender and golden brown.
Note: You may peel and quarter the potatoes ahead of time. Place in a large bowl of cold water to prevent potatoes from discoloring. Dry thoroughly with a kitchen towel before cooking.
