Wednesday, July 31, 2013

Roasted Potatoes with Onions and Garlic

This is such a simple and delicious side dish that can accompany just about anything. Last week, I received baby red potatoes, garlic and big white onions in my crop share. With about 5 minutes of prep, I had the vegetables cut and ready to go in the oven. I added some Italian spices to add to the flavor, but you can easily switch up the spices to your liking and customize these potatoes however you prefer.

Recipe yields 6 servings

1 lb potatoes (I used baby red)
1 onion
2-3 cloves of garlic
2 tbsp extra virgin olive oil
1 tbsp oregano
1 tbsp basil
1 tsp thyme

Preheat the oven to 400F degrees. Dice the potatoes into 1/4" pieces. Slice the onions and chop the garlic. Place everything into a baking dish.

Cover the potatoes with the olive oil and sprinkle with the spices. Toss all the ingredients together so they are evenly coated with oil and spices. Place in the oven and bake for 55-60 minutes. Be sure to give it a mix after every 20 minutes, so all the different sides become golden brown.

Once the potatoes have browned and become crispy on the edges, you can remove them from the oven. Serve immediately. Enjoy!

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