Rosemary Potatoes With Cipollini Onions
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 3 lbs baby red potatoes
- 2 cups cippolini onions
- 2 teaspoons crushed rosemary
- 3 tablespoons olive oil
- morton's nature's seasoning
directions
- Preheat the oven to 400 degrees.
- Slice the red potatoes until they are about the same size as the onions.
- Skin the onions. You may want to boil them for a minute and then shock them in cold water to make this easier.
- Toss onions and potatoes with olive oil in a large bowl.
- Add rosemary and Nature's Seasoning (other all-purpose seasonings can be substituted. Add salt if the seasoning does not include it).
- Roast the potatoes until they are brown and crispy.
- For crispier potatoes, chop the potatoes and onions to a smaller size.
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RECIPE SUBMITTED BY
I'm an opera singer and teacher living in Miami, FL. My mom taught me how to cook, and I absolutely love trying new flavors and techniques.