Red Potato and Onion Bake
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.
Notes from the kitchen
Adjustments and tips added over the years.
Serve warm or refrigerate to serve cold later.
Serves 6.