Roasted Red Potatoes (with onions)

31 Mar

I have a love of all things potatoes and I decided to take small factors I have seen from other recipes and just make my own. When it comes to the herbs and spices with this, it is really up to you how much you add. I like flavorful but not overpowering.


2-3 pounds red potatoes (scrubbed)

1 red onion

3-4 tbs olive oil

Salt, pepper, rosemary, parsley to taste


Preheat oven to 425 degrees. Scrub and dry potatoes. Cut them into quarters. If using an onion, cut into ¾ to 1 inch pieces. Toss all ingredients into a bowl. Mix in olive oil, salt, pepper, rosemary, and parsley until evenly distributed. Put the potatoes and onions on a baking sheet, cut side down on the potatoes. Bake 40-45 minutes, turning the potatoes after 20 minutes. If some of the onion pieces bake too quickly then take them out and stick them on a plate.

This is what they look like after you turn them. I forgot to take pictures before this step but it is pretty basic.

Off the baking sheet, and into a serving/storing container.

Another view. Om nom nom!


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