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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great with steak or any meat, this is one of our best-loved potato âsidekicks.â Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes. âKelly Ward Hartman, Cape Coral, Florida Ingredients:
1-3/4 pounds small red potatoes, quartered |
1 small onion, quartered |
1/4 cup olive oil |
1-1/2 teaspoons dried rosemary, crushed |
2 garlic cloves, minced |
1/4 teaspoon garlic salt |
Directions:
1. In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned. Yield: 4 servings.
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