Roasted Potatoes with Rosemary and Onions
Potatoes and Rosemary – a marriage of deliciousness!
A perfect side dish for any meal! These potatoes blend with the sweetness of the onion and the earthiness of fresh rosemary. Serve them with sausage and eggs for breakfast – Or pork chops and salad for dinner. Easy and delicious!
What you need:
- 3 medium yellow potatoes
- 1 medium sweet onion, like Walla Walla or Vidalia
- 1 Tablespoon olive oil
- Fresh ground pepper
- 3-4 sprigs of fresh rosemary
- Cooking spray
How to Do it:
Preheat the oven to 350 degrees.
Slice the potatoes about ¼ of an inch thick. Slice the onions the same. Toss with the olive oil.
Lightly spray a baking sheet with cooking spray and lay the potatoes and onion out evenly. Sprinkle with a generous amount of pepper and top with the rosemary.
Cover with foil and cook for about 20 minutes, or until the potatoes begin to be tender. Remove the foil and cook another 30-40 minutes, until the onions and potatoes begin to brown. Remove the rosemary stems, but leave some of the leaves.
Serve hot! Perfect with scrambled eggs and sausage for breakfast. Or throw in some brats when you’re roasting them – and it’s dinner!
Makes 4 servings.
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