Oven Roasted Potatoes and Onions with Herbs
YIELD Makes 6 servings
|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 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)|
- Preheat oven to 450°F. Arrange potatoes and onion in large shallow roasting pan lined with foil.
- Combine oil, butter, garlic, salt and pepper in small bowl. Drizzle over potatoes and onion; toss well to combine.
- 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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