Rosemary Onion Potatoes

I absolutely love potatoes. As you follow this blog, you’ll probably see more potato recipes than you care to (unless you’re a member of the potato fan club as well!) At any rate, I recently stumbled upon this potato recipe from Betty Crocker through some email newsletter I don’t even recall requesting, ha! It’s easy and let me just tell you – if you like the smell of rosemary, you’re going to love the scent in your kitchen as these roast in your oven!

Rosemary Onion Potato Ingredients



• 4 medium potatoes
• 1 onion, chopped
• 2 TBSP olive oil
• 2 tsp dried rosemary leaves (or 2 TBSP fresh) – I added a smidgen more
• 1/4 tsp dried thyme leaves (or 1 tsp fresh) – again, I put a little extra into the mix
• 1/4 tsp salt
• 1/8 tsp pepper



To prepare:

  • Preheat your oven to 450 degrees. Grease a pan.
  • Cut the potatoes into ~1 inch chunks. Set aside.
  • Rosemary Onion Potatoes pre-roastingMix the olive oil, rosemary, thyme, salt, pepper, and onion in a large bowl.
  • Add the potatoes and toss the mixture to coat the potatoes well.
  • Attempt to spread the potatoes on the pan in a single layer. (I was not successful with this step – I should have started with smaller potatoes or used a larger pan!)
  • Bake uncovered 25 minutes, turning occasionally, until potatoes are tender when pierced with a fork. (Second minor fail here – I had to roast more like 30-35 mins to get the potatoes tender, due to the fact that I did not have a single layer in the pan.)

Enjoy! Let me know how your version turns out!




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