California Central Coast Recipes

Roasted Potatoes with Onion and Rosemary

These are absolutely delicious! We have them often. ---They’re perfect for seafood and chicken. But be warned! They're almost like potato chips, it's hard to just eat a few. --But that's OK because they're roasted, and a good source of vitamins. ©2017, Roasted Potatoes with Onion and Rosemary
Preparation time: 15 minutes
Cooking time: 45 minutes
re-calculate ingredients for:


2 pounds fingerling potatoes or small baby golds
1-1/2 Large sweet onions
1/3 to 1/2 cup Extra virgin olive oil
Salt and pepper
A few sprigs Fresh Rosemary

Preparation Directions.

1 Preheat the oven to 375F

2 Cut up the potatoes into one inch pieces. Thinly slice (2mm) the onions and separate the segments.

3 Put both vegetables in a large baking pan and as needed, pour olive oil in and mix thoroughly to get the olive oil evenly distributed on the pieces of potatoes and onions. You only want to lightly coat the vegetables in the olive oil.

4 If you’re using rosemary, pull off the needles and distribute them over potato mixture.

5 Sprinkle with salt and pepper and stir to combine.

6 Bake at 375 degrees in middle of oven stirring twice for about forty-five minutes or until brown and crispy.

Wine and Food Pairing and Serving Suggestions.

This side dish goes especially well with lamb or chicken

A tip from Sue!

Mark perishable ingredients

When ever you bring home a brand new spice, oil, vinegar, flour, sugar or other perishable ingredient, mark the bottle/container with the day’s date with a felt tip pen. Most "permanent markers" will write on just about any container.

That way if you don’t use it very much, but it’s been opened, you know how fresh it is. For an important meal don’t “submarine yourself” by using past expiration ingredients that have long lost their fresh taste and flavor.