Roasted Potatoes with Rosemary and Onions
Just about everyone loves some form of a potato but these roasted potatoes with rosemary and onions go with just about any entree.
Servings: 4 servings
Ingredients
- 1 1/2 pounds Melissa’s Dutch Yellow® Potatoes washed and halved lengthwise
- 2 tablespoons vegetable oil divided
- Sea Salt & Ground Black Pepper to taste
- 1 tablespoon unsalted butter
- 1 medium sweet onion sliced
- 2 sprigs of fresh rosemary stems removed chopped
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl toss potatoes with oil, sea salt, and pepper. Spread into an even layer, cut side down, on a rimmed baking sheet. Bake for 15 - 20 minutes until fork tender and cut side is browning.
- In a skillet, melt butter and add the onions. Over medium heat, caramelize the onions, stirring frequently. Season with salt and add rosemary.
- Remove the potatoes from the oven and, once onions are caramelized, add them to the skillet. Toss all together and serve.
