Onion rosemary roasted potatoes
These savory potatoes will complement any entrée or serve as a filling snack anytime.
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…
- 3 large Idaho potatoes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 teaspoons crushed rosemary
- 1 teaspoon minced garlic
- 2 tablespoons onion soup mix
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