Roasted Rosemary Onion Potatoes
1 small onion
2 tablespoons vegetable oil
2 tablespoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 ⅓ pounds potatoes
cut into 1-inch chunks
Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.
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