Rosemary Potato Wedges With Pearl Onions |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Wonderin’ what to serve with all that meat? Find yourself in culinary dire straights? Try my taters and your meal will be complete… Flavors that cohabitate like soul-mates! Ingredients:
2 large potatoes, sliced into 1/2-inch thick wedges (russets, yukon golds, etc.) |
8 ounces white pearl onions, peeled, halved and layers mostly separated |
2 tablespoons extra virgin olive oil |
2 teaspoons rosemary, chopped |
1 teaspoon garlic powder |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 400°.
2. Place all ingredients into a large bowl. Mix to coat everything well.
3. Place bowl's contents in single layer on non-stick spray-coated baking sheet and bake for 30-40 minutes, turning once half-way through cooking. Check for doneness at 30 minutes. (If your oven runs particularly hot, lower temperature to 375°.).
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