Wednesday, October 21, 2009

Roasted Potatoes and Onions



You can serve these potatoes with almost any main course. They are so flavorful! I think they go especially well with the Parmesan chicken breasts in the previous post. They couldn't be easier to prepare, but remember...allow them about an hour and 45 minutes to roast. So start them an hour before you put the chicken breasts in.

Roasted Potatoes and Onions

6 large Idaho baking potatoes; washed, dried, cut into small chunks
2 large onions, quartered and sliced
good quality olive oil
s & p to taste
**note: the potatoes and onions cook down - so you don't end up with as much as it looks before roasting

Preheat oven to 400*

In a large bowl, combine potatoes and onions. Drizzle liberally with olive oil, kosher salt and pepper and toss to coat.
Spread evenly across a rimmed baking sheet and roast for 1 hr. 45 minutes or until tender and browned. Both the potatoes and onions are crispy and carmelized. Heaven!



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