Ingredients
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3 lbs red-skinned Potatoes
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2 medium Spanish Onion
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3 tablespoons extra-virgin Olive Oil
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1 teaspoon coarse Sea Salt
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1 teaspoon dried Rosemary
Directions
Rosemary, with its aromatic scent and piney flavor, makes this side dish memorable. While rosemary is traditionally used to enhance meat dishes, we love how it tastes with potatoes.
Steps
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1
Done
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Preheat oven to 400 degrees F. |
|
2
Done
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Wash the potatoes thoroughly and cut them in half, crosswise. |
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3
Done
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Brush the bottom of a large roasting pan with one tablespoon of olive oil. |
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4
Done
|
Place the potatoes and onions in the roasting pan. Add the remaining oil, sea salt, and rosemary. Toss. |
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5
Done
|
Cover and roast for 40 minutes. Plate and serve. |
