Note: I first published this post in 2014. As a homeschool mom, knowing quick and easy side dish recipes can be a huge help at the end of the day. Life hack 101!
Welcome back to potato week! Today, I’m sharing a quick and easy potato sidedish: roasted potatoes with rosemary and onion.
This recipe comes to us straight from the Betty Crocker’s Bridal Edition cookbook, or you can find it online here. (If you don’t already own a Betty Crocker cookbook, I highly recommend this one. My mom and dad gave it to me as a gift a few years after I got married, and I’ve had a lot of fun exploring new recipes throughout the years.)
This roasted potatoes with rosemary and onion recipe is a great option to turn to in a pinch, as I did a few weeks ago. According my menu plan, I was supposed to be serving grilled salmon salad, and I had already thawed the salmon and turned on the grill by the time I figured out that I had forgotten to buy pasta shells—a key ingredient in the salad.
I quickly scanned the pantry to see what I could make as a replacement for the salad portion of the meal and came across a bag of potatoes. I had about 30 minutes until dinner, just enough time to wash, chop, and roast the potatoes. The result was a success. Crisp on the outside, soft and flaky on the inside, these roasted potatoes with rosemary and onion boast just enough seasoning to keep things interesting.
Ingredients:
4 – 6 medium-sized potatoes
1 small onion, finely chopped, or 1/8 cup dried, minced onion
2 Tbs. olive or vegetable oil
2 Tbs. chopped fresh rosemary leaves, or 2 tsp. dried rosemary leaves
1 tsp. chopped fresh thyme leaves or 1/4 tsp. dried thyme leaves
¼ tsp. salt
1/8 tsp. pepper
Instructions:
1. Preheat the oven to 450 degrees.
2. Scrub the potatoes and chop into 1-inch pieces.
3. Pour the potatoes into a 2-quart casserole dish or jelly-roll pan.
4. Drizzle the potatoes with oil, sprinkle with seasonings, and toss to coat.
5. Roast in the oven for 20 – 25 minutes. The potatoes should be slightly browned and tender when you pierce them with a fork.
- 4 – 6 medium-sized potatoes
- 1 small onion, finely chopped, or ⅛ cup dried, minced onion
- 2 Tbs. olive or vegetable oil
- 2 Tbs. chopped fresh rosemary leaves, or 2 tsp. dried rosemary leaves
- 1 tsp. chopped fresh thyme leaves or ¼ tsp. dried thyme leaves
- ¼ tsp. salt
- ⅛ tsp. pepper
- Preheat the oven to 450 degrees.
- Scrub the potatoes and chop into 1-inch pieces.
- Drizzle the potatoes with oil, sprinkle with seasonings, and toss to coat.
- Roast in the oven for 20 – 25 minutes. The potatoes should be slightly browned and tender when you pierce them with a fork.