roasted potatoes with onion and rosemary roasted potatoes with onion and rosemary Israeli Kitchen This potato dish has just the right touch of onion, garlic and rosemary. (Photo: qanatstudio / Shutterstock)

Onion rosemary roasted potatoes

These savory potatoes will complement any entrée or serve as a filling snack anytime.

Print
  • Yield: Serves 6
  • Prep time: 15 minutes
  • Cook time: 45 minutes

Several years ago our teenaged son spent a week visiting with my grandfather in Wisconsin. They hit the mall, watched a bluegrass concert, enjoyed a barbecue with neighbors, and spent a lot of time together cooking in the kitchen. Our son came home raving about their time together – a pleasant surprise since we were a little concerned about the age gap (70-plus years difference in their ages).

That summer created memories, and produced recipes, that will always be cherished. Here’s one of their favorites…

Ingredients

  • 3 large Idaho potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 2 teaspoons crushed rosemary
  • 1 teaspoon minced garlic
  • 2 tablespoons onion soup mix

Directions

Preheat oven to 375° F.

Peel potatoes, and slice into wedges or chunks. Toss with seasonings and olive oil.

Place potatoes in pan. Pour 1 cup water around the sides. Cover tightly.

Bake for 35 minutes, then uncover, baste with juices, and bake for another 10 minutes.

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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