These roasted potatoes are so easy and yummy! I love to roast all types of root vegetables and this time of year is perfect as this season’s harvest brings a crescendo of incredible edibles! Whole garlic cloves, quartered red onion and rosemary compliment the starch of the potatoes. This same recipe can be used to roast beats, sweet potatoes, carrots, turnips, and more. The end of season reaps bold flavors, textures and colors. I chose to use purple, red and white baby potatoes; all heirloom special varieties from one of my local organic farms. This recipe works well with any potato, enjoy the flavors of what is available in your region!
1 large Red Onion (to taste)
2 tablespoons + a pinch chopped fresh Rosemary
4-8 whole Garlic cloves (to taste)
1 pound mixed Baby Potatoes
2 tablespoons Olive Oil
Salt & Pepper (to taste)
(Optional) Crushed Red Pepper
Pre-heat the oven 450 degrees. Lightly oil a cookie sheet.
Scrub the potatoes, halve or quarter them and set aside in a large bowl. Peel the garlic cloves and toss them in with the potatoes. Peel the onion and roughly chop or quarter it and add it to the potatoes and garlic; add the rosemary, salt and pepper and optional crushed red pepper. Pour the olive oil over all of the ingredients and use a large spoon to mix the vegetables and thoroughly coat.
Pour the potatoes combination onto the oiled cookie sheet. Sprinkle a pinch of rosemary on top. Place in the oven and bake for 20 minutes, use a spatula to flip the potatoes and place back in the oven for an additional 20 minutes.
“Roasted Potatoes with Rosemary, Red Onions & Garlic” by Liz Conforti, Forget What You Know About Wheat(c) 2014
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