Roasted Rosemary-Onion Potatoes
Three recipes down, and 22 to go to meet my New Year's Resolution of trying 25 new recipes this year!
Tried cornbread-stuffed pork chops last night, which were so-so. The recipe, typical, called for too much salt. I really should just not include any salt in recipes whatsoever. I never care for it. I don't use salt in my own dishes. Anyway, nice try, and I might make it again without the added salt, but not impressive.
The side dish was fabulous, however, and I will most certainly make that again, and possibly regularly.
Mind you, I made this recipe with one potato and kinda guessed on the rest of the portions and it came out fine. Here it is officially, however:
Ingredients
4 medium potatoes (1 1/3 pounds)
1 small onion, finely chopped (1/4 cup)
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Cooking Instructions
1. Heat oven to 450 degrees. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 inch, with shortening.
(Note: I greased pan with a little olive oil instead. Also, since I was already using the oven, I baked at 350 for 30 minutes, and 450 for another 10. Came out great.)
2. Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
3. Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
Traceroo
Tried cornbread-stuffed pork chops last night, which were so-so. The recipe, typical, called for too much salt. I really should just not include any salt in recipes whatsoever. I never care for it. I don't use salt in my own dishes. Anyway, nice try, and I might make it again without the added salt, but not impressive.
The side dish was fabulous, however, and I will most certainly make that again, and possibly regularly.
Mind you, I made this recipe with one potato and kinda guessed on the rest of the portions and it came out fine. Here it is officially, however:
Ingredients
4 medium potatoes (1 1/3 pounds)
1 small onion, finely chopped (1/4 cup)
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Cooking Instructions
1. Heat oven to 450 degrees. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 inch, with shortening.
(Note: I greased pan with a little olive oil instead. Also, since I was already using the oven, I baked at 350 for 30 minutes, and 450 for another 10. Came out great.)
2. Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
3. Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
Traceroo