"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Roasted Rosemary Onion Potatoes, by Nandy, is from The Shanahan Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 medium potatoes 1 small onion, finely chopped 2 T. olive oil 2 tsp. dried rosemary leaves 2 cloves garlic, chopped 1/4 tsp. salt 1/8 tsp. pepper
Heat oven to 450º. Grease jelly roll pan. Cut potatoes into 1-inch pieces. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. Bake uncovered 20-25 min. turning occasionally, until potatoes are light brown.
I prepare this early in the day and keep in a zip-lock bag until ready to serve.
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