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Roasted Potatoes and Onions Recipe

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This recipe for Roasted Potatoes and Onions, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Tew
Added: Monday, September 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. new potatoes (white, red or Yukon gold),
scrubbed and halved
1 lb. cippolini onions, peeled
1/4 c. extra-virgin olive oil
2 tsp. dried rosemary
1 tsp. salt
1 tsp. freshly ground black pepper

(Cippolini onions are small, flatish onions put into this
dish whole.)

Directions:
Directions:
Preheat the oven to 400.

When preparing the potatoes, cut them up so that they
are all about the same size, and similar in size to the
onions so that they will all cook at about the same rate.

In a large bowl, toss together all of the ingredients.
Spread the mixture in a single layer on a baking sheet
lined with foil. Bake until the potatoes and onions are
golden brown and cooked through, about 40 minutes.
Serve immediately or cool and store in an air-tight
container in the refrigerator, reheating the next day in a
preheated 400 oven for 10 to 15 minutes.

Number Of Servings:
Number Of Servings:
4 to 6 servings
Preparation Time:
Preparation Time:
30 minutes prep time, 40 minutes cook time.
Personal Notes:
Personal Notes:
This is yummy, with a little twist to regular roasted
potatoes using onions too. Easy and good.

 

 

 

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