ROASTED POTATOES AND PEARL ONIONS
3 pounds red potatoes, well-scrubbed and cut into 1 1/2-Inch cubes
1 (10 ounce) package pearl onions, peeled
2 tablespoons olive oil
2 teaspoons dried basil leaves or thyme leaves
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon black pepper
Preheat oven to 400 degrees F. Spray large shallow roasting pan (do not use glass or potatoes will not brown) with nonstick cooking spray.
Add potatoes and onions to pan; drizzle with oil.
Combine basil, paprika, salt, rosemary and pepper in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and seasonings.
Bake 20 minutes; toss well. Continue baking 15 to 20 minutes or until potatoes are browned and tender.
Makes 8 servings
From: Recipelink.com
Source: Grandma's Favorite Recipes, Best Recipes Magazine, Vol. 3, No. 3, February 25, 2003
3 pounds red potatoes, well-scrubbed and cut into 1 1/2-Inch cubes
1 (10 ounce) package pearl onions, peeled
2 tablespoons olive oil
2 teaspoons dried basil leaves or thyme leaves
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon black pepper
Preheat oven to 400 degrees F. Spray large shallow roasting pan (do not use glass or potatoes will not brown) with nonstick cooking spray.
Add potatoes and onions to pan; drizzle with oil.
Combine basil, paprika, salt, rosemary and pepper in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and seasonings.
Bake 20 minutes; toss well. Continue baking 15 to 20 minutes or until potatoes are browned and tender.
Makes 8 servings
From: Recipelink.com
Source: Grandma's Favorite Recipes, Best Recipes Magazine, Vol. 3, No. 3, February 25, 2003
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