This entry was posted on Saturday, July 11th, 2009 at 1:12 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Ingredients
* 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
Directions
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.
Food Network – Show: Everyday Italian
