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Cooking Time: 45 min
Makes: 8 servings
4 lbs (1816 g) small variety potatoes, whole or cut in half (Yukon Gold, red, purple, new, fingerling)1/3 cup (75 g) olive oil3-4 cloves (3-4 cloves) garlic, chopped1 cup (250 mL) chopped onion2 tbsp (30 mL) chopped fresh rosemary salt and pepper, to taste
1. Heat oven to 425ºF (220ºC).2. Place potatoes, oil, garlic, onion, rosemary and salt and pepper in a large baking pan. Toss well to mix ingredients.3. Bake 40 to 45 minutes, stirring occasionally and gently until the potatoes are cooked and lightly browned.
Prep Time: 15 minutes Cooking Time: Cooking Time - 8 Minutes Makes: 6 servings
Rating:
Prep Time: 15 minutes Cooking Time: Baking Time - 30 minutes Makes: about 6 servings
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Prep Time: 20 minutes Cooking Time: Makes: 6-8 servings
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Prep Time: 10 minutes Cooking Time: 15 minutes Makes:
Prep Time: Cooking Time: 45 min Makes: 8 servings
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