Rosemary Potatoes With Cipollini Onions

Recipe by SilverOpera
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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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