Roasted Potatoes with Onions
A wonderful, homey aroma permeates the house while this cooks. Any kind of potato works, but Yellow Finns are especially tasty.
Ingredients
- 6 medium potatoes
- 2 small onions, chopped into 3/4-inch (2cm) pieces
- 4 cloves garlic, minced
- 2 Tbs olive oil
- 1 tsp salt (sea salt if on a corn-free diet*)
- 1/2 tsp rosemary, or more to taste
Directions
- Preheat oven to 375°F (190°C). Spray a large baking sheet with vegetable oil cooking spray.
- Wash and scrub potatoes well. No need to peel them, but they can be, if desired. Cut into 1-inch (3cm) pieces and place in a large mixing bowl.
- Add onion, garlic, olive oil and salt and mix well, to coat all the vegetables with oil. Place mixture on baking sheet, spreading out so that the potatoes are in one layer.
- Bake for 1 hour, turning potatoes with a spatula after about 30 minutes. Sprinkle rosemary over the potatoes during the last 10 mintues of baking.
Nutrition
% Daily Value
Calories
280
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
0mg
0%
Sodium
596mg
25%
Potassium
1385mg
40%
Total Carbohydrate
52g
Dietary Fiber
4g
17%
Sugars
3g
Sugar Alcohols
0g
Protein
5g
11%
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.