Olive Garden Roasted Potatoes With Red Onions and Rosemary
photo by ElizabethKnicely
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 lbs red potatoes, small
- 1 red onion, large, cut into 1 inch pieces
- 8 garlic cloves, chopped
- 2 tablespoons fresh rosemary, chopped
- 6 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- parsley, chopped
- fresh rosemary sprig, as needed
directions
- Procedures.
- Pre-heat oven to 350ºF.
- WASH potatoes and cut into quarters.
- COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.
- ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.
- BAKE in oven for 25-30 minutes, or until potatoes are fork tender.
- GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.