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Potatoes and Onions
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| Source: Giada De Laurentiis | |
| Category: Sidedish | |
| Yields: 4-6 Servings | |
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Ingredients:
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2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved 1 pound cippolini onions, peeled 1/4 cup extra-virgin olive oil 2 teaspoons dried rosemary 1 teaspoon salt 1 teaspoon freshly ground black pepper |
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Directions:
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Preheat the oven to 400 degrees F. In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. 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 degrees F oven for 10 to 15 minutes. |
