Aside from coffee, potatoes are probably my biggest weakness in life. Put a potato in front of me in any form and I have a hard time resisting. I have a weakness for french fries and potato chips (especially salt & vinegar flavored!) but I would take these savory roasted potatoes over those any day!
The sweet onions compliment the potato perfectly and the garlic adds a nutty flavor that completes the dish. The simple preparation and inexpensive ingredients make this a fantastic addition to your dinner repertoire.
This method is really delicious with sweet potatoes as well. Enjoy!
2 lbs medium red potatoes OR white sweet potatoes
1 sweet onion, wedged
10 whole cloves of garlic, peeled
2 sprigs of fresh rosemary, snipped into 1 inch pieces
1 tsp dried parsley
3 Tbs Olive Oil
1 Tbs Kosher Salt
Fresh Ground Pepper
Preheat oven to 375 degrees.
Scrub and quarter potatoes, or if using sweets, chop into approx 2×2 in chunks. Try to make the size as uniform as possible.
Place potatoes and all other ingredients in a bowl or a large seal-able bag and toss to combine.
Spread out in one layer on a baking sheet or roasting pan. I recommend using a baking stone for this as it reduces the chances of burning.
Roast for about 45 minutes or until potatoes are tender. Carefully remove rosemary stems. Serve immediately and enjoy!