Posted by: DancingQueen | February 24, 2010

Roasted Potatoes with Carmelized Onions and Rosemary

The Finished Product: Roasted Potatoes with Onions and Rosemary

The Finished Product: Roasted Potatoes with Onions and Rosemary

This is the simplest “recipe” and always gets Oooohs an Aaaahs!  It’s extremely flexible so much so as to say it’s Roasted Potatoes and Onions is like saying Ben & Jerry’s makes “ice cream” – so many mix-ins!  The basic idea is that each piece needs to be about 1″ in dimension and evenly coated with olive oil (I suggest the baggie method of adding in the pieces, drizzling in the olive oil and any spices and then shaking before pouring the bagged contents into a 13″ x 9″ baking pan.  4-5 large potatoes, 8-10 red potatoes, 10-15 fingerling potatoes or some mix of those cut into 1″ pieces (I usually keep the skins on), combine with a cut up onion (yellow or sweet or red, or mix it up) also in as close to 1″ pieces as you can get, add some olive oil, salt, pepper, and 4-5 sprigs of rosemary.  Bake in the oven for 45 minutes at 400 to 425 degrees F until golden brown and fork tender.  You will probably want to shake the pan and flip some of the pieces with a spatula for even caramelizing every 15 min or so (adding a bit more time to the total cook time as you are opening and closing the oven).  I added whole garlic cloves or used infused olive oils to mix the recipe up.  Diced carrots can also add a pop of color!

The Potatoes & Onions BEFORE Baking

The Potatoes & Onions BEFORE Baking

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: