INGREDIENTS
3
pounds unpeeled red potatoes, cut into 1-1/2-inch cubes
1
large sweet onion, such as Vidalia or Walla Walla, coarsely chopped
3
tablespoons olive oil
2
tablespoons butter, melted, or bacon drippings
3
cloves garlic, minced
3/4
teaspoon salt
3/4
teaspoon black pepper
1/3
cup packed chopped mixed fresh herbs, such as basil, chives, parsley, oregano, rosemary, sage, tarragon and thyme
Rosemary sprig for garnish (optional)
PREPARATION:
- Preheat oven to 450°F. Arrange potatoes and onion in large shallow roasting pan lined with foil.
- Combine oil, butter, garlic, salt and pepper in small bowl. Drizzle over potatoes and onion; toss well to combine.
- Bake 30 minutes. Stir and bake 10 minutes more. Add herbs; toss well. Continue baking 10 to 15 minutes or until vegetables are tender and browned. Transfer to serving bowl.
This recipe appears in:
Passover Recipes
