For this recipe, I started with my basic recipe for Roasted Potatoes and Onions and added some fresh rosemary in place of the parsley, to give the dish a deeper and more earthy accent.
This is one of my favorite side dishes for fall and winter - or anytime!
1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 small or medium yellow onion, cut vertically into 6 or 8 wedges, depending on size
1 scant tablespoon extra virgin olive oil
1 teaspoon chopped fresh rosemary leaves, to taste*
Salt and freshly ground black pepper to taste
Preheat oven to 400 degrees.
In a large bowl, toss the potato cubes with the olive oil, rosemary, salt, and pepper. Arrange the potato 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 are tender and golden.
-- 2-3 servings
* Note: Use a level teaspoon of chopped rosemary for a subtle herbal flavor. For a more assertive herbal taste, use a heaping teaspoon, or more as desired.