Potatoes and Onions

Name: Potatoes and Onions
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved; 1 pound cippolini onions, peeled; 1/4 cup extra-virgin olive oil; 2 teaspoons dried rosemary; 1 teaspoon salt; 1 teaspoon freshly ground black pepper

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Level: Easy
Total: 1 hr 10 min

Prep: 30 min
Cook: 40 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 10 min

Prep: 30 min
Cook: 40 min

Yield: 4 to 6 servings

Ingredients

2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved

1 pound cippolini onions, peeled

1/4 cup extra-virgin olive oil

2 teaspoons dried rosemary

1 teaspoon salt

1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.
In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.