Oven Roasted Potatoes and Onions with Herbs Photo
Oven Roasted Potatoes and Onions with Herbs

YIELD Makes 6 servings

INGREDIENTS

3 pounds unpeeled red potatoes, cut into 1-1/2-inch cubes
1 large sweet onion, such as Vidalia or Walla Walla, coarsely chopped
3 tablespoons olive oil
2 tablespoons butter, melted, or bacon drippings
3 cloves garlic, minced
3/4 teaspoon salt
3/4 teaspoon black pepper
1/3 cup packed chopped mixed fresh herbs, such as basil, chives, parsley, oregano, rosemary, sage, tarragon and thyme
Rosemary sprig for garnish (optional)

PREPARATION:

  1. Preheat oven to 450°F. Arrange potatoes and onion in large shallow roasting pan lined with foil.
  2. Combine oil, butter, garlic, salt and pepper in small bowl. Drizzle over potatoes and onion; toss well to combine.
  3. Bake 30 minutes. Stir and bake 10 minutes more. Add herbs; toss well. Continue baking 10 to 15 minutes or until vegetables are tender and browned. Transfer to serving bowl.
This recipe appears in: Passover Recipes

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