Red Potato and Onion Bake
Unknownpage 25
Ingredients
- 8 Large Red Potatoes (about 3 pounds)
- 2 Tablespoons Olive Oil
- 1 Teaspoon Coarsely Ground Black Pepper
- 6 medium-Size Red Onions (about 1 1/2 pounds)
- 1 and 1/2 Teaspoons Salt
- 1 Teaspoon Dried Thyme Leaves
Instructions
Preheat oven to 425 degrees. Cut potatoes into quarters. Cut each onion lengthwise in half, keeping the root end on. In a large roasting pan (about 17 by 12 inches). Toss the potatoes and onions with the oil, salt, pepper and thyme until all are well coated. Roast 45 minutes, turning with a spatula once or twice, until golden brown and fork tender. Serve warm or refrigerate to serve cold later. Serves 6.
ServingsServes 6
NotesContributor not listed.
Tags
- potato
- roasted
- easy
- make-ahead