Lunch: Roasted Baby Potatoes with Rosemary and Garlic
Ingredients
3 pounds assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
1 large red onion, coarsely chopped
12 cloves garlic
2 tablespoons chopped fresh rosemary
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
Instructions
Preheat the oven to 425 degrees F. In a large bowl, toss together the potatoes, red onions, garlic, rosemary, olive oil, salt and pepper. Spread the potato mixture out evenly on a baking sheet; roast until the potatoes are tender, crispy and browned, 40 to 45 minutes.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
