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.
Preparation time: 15 minutesCooking time: 45 minutes
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
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.
This side dish goes especially well with lamb or chicken