Roasted Baby Potatoes with Rosemary


TOTAL TIME:1 hr 5 min
Prep:20 min; Cook:45 min
YIELD:6 servings


  • 3 pounds assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
  • 1 large red onion, coarsely chopped
  • 12 cloves of garlic
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Preheat the oven to 425 degrees F.In a large bowl, toss together the potatoes, red onion, garlic, rosemary, olive oil, salt and pepper. Spread the potato mixture out evenly on a baking sheet and roast them until they are tender, crispy and browned (about 40 to 45 minutes).

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