Oven Roasted Potatoes and Onions with Herbs
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the Editors of Publications International, Ltd.. "Oven Roasted Potatoes and Onions with Herbs" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/oven-roasted-potatoes-and-onions-with-herbs-recipe.htm> 10 February 2012.
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Oven Roasted Potatoes and Onions with Herbs
YIELD Makes 6 servings
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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:
- 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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