Saturday, December 17, 2011

Roasted Potatoes and Onions

This recipe makes an inexpensive and easy side dish that's great for breakfast, brunch, lunch, or dinner.

Roasting makes the onions sweet and tender, while the potatoes are golden on the outside and tender on the inside.


1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 small yellow onion, cut vertically into 8 wedges
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley (optional)

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, toss the potato cubes and onion wedges with the olive oil, salt, and pepper. Arrange the potato-onion mixture in a single layer in a deep baking dish or roasting pan.

Cover with foil, and roast for 15 minutes. Uncover and stir.

Return to oven and roast uncovered, stirring occasionally, for another 20-30 minutes, or until the potatoes and onions are tender and golden.

Sprinkle with the parsley (if using), and serve.

-- 3-4 servings

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