Roasted Potatoes with Rosemary, Garlic and Onions

1 1/2 Pounds small red potatoes (larger potatoes can be cut into smaller pieces)
1/4 Cup olive oil
1 Teaspoon salt
1 Sprig fresh rosemary, enough to yield 1 tablespoon minced rosemary (A tablespoon of dried rosemary can be substituted)
3 Garlic cloves
1 Sweet onion (2 if you really love onion)
Preheat oven at 400 degrees with the rack in the center position.
Rinse potatoes trim off eyes and other tough spots. Cut the potatoes into just over bite-sized pieces. Place in a medium sized mixing bowl.
Place the following ingredients in a second small bowl. Remove rosemary leaves from stem and finely mince. Crush or finely mince the garlic cloves. Pour in quarter cup of olive oil. Add salt. Set aside.
Cut sweet onion into thin 1/8-1/4 inch thick slices and add to potato bowl. Mix in the rosemary and olive oil mix.
Place potato mix on a foil-covered baking pan, spread it to a single layer deep, and place in oven for 45 minutes to an hour. Turn at 1/2 hour point. When potatoes appear browned on top, remove from oven and serve.
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