Roasted potatoes have got to be one of the simplest side dishes you can put together. And it’s always a crowd-pleaser too. What’s not to love about potatoes cooked crisp with loads of garlic and rosemary?
I love making these to serve alongside burgers instead of french fries. With busy school nights on the horizon, it’s nice to have a few quick side dish recipes to have on hand…this is definitely one to fall back on.
Garlic Rosemary Roasted Potatoes and Onions
2-3 lbs red potatoes, quartered or halved, depending on size (you want them all to be about the same size)
1 large sweet red or yellow onions, chunked
3-4 cloves of garlic, minced
2 sprigs of fresh rosemary, taken off stem and rough chopped (if using dried rosemary use about 2 teaspoons)
2-3 tablespoons olive oil
coarse salt and fresh ground pepper
Preheat oven to 425 degrees.
In a large mixing bowl combine potatoes, onion, garlic, rosemary and olive oil. Gently toss until potatoes are evenly coated. Spread on a large baking sheet. Sprinkle liberally with coarse salt and fresh ground pepper.
Cook for 20-25 minutes, until potatoes are browned and crisp. Check potatoes and gently toss in pan after about 10 minutes of cooking to ensure they brown evenly on all sides.