Doc and I enjoy roasted Rosemary Potatoes and Onions at least once a week for dinner. Once you cut up the potatoes and onions and add the olive oil and rosemary; the dish roasts in the oven.
If you haven’t ever tried growing herbs, rosemary is a great plant to start with. You can plant it in an herb garden or even with your shrubbery! It grows year round and will last several years before it needs to be replanted.
Rosemary Potatoes and Onions
3 large russet potatoes
1 medium yellow onion
2 (6-inch) sprigs fresh rosemary or 1 tablespoons dried rosemary
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400ºF. Wash potatoes then cut into 2-inch by 1-inch cubes. Place potatoes in a 1-gallon zip-top bag. Cut onion in half then in wedges. Separate wedges into individual slices and place in bag. Cut needles from rosemary stems and place in bag. Add olive oil.
Seal then rotate bag to cover potato mixture with olive oil. Pour onto a non-stick sprayed, foil lined (for easy clean up) rimmed baking sheet. Sprinkle with kosher salt and freshly ground black pepper. Bake 45 to 55 minutes or until potatoes are done. Enjoy!
Published in The News and Neighbor on May 31, 2017