Roasted Potatoes with Herbs

By á-2395

Ingredients

• 1 pound small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red or yellow potatoes or 3 medium round red or white potatoes, halved (1 pound), cut into 1-inch pieces
• 1 mediumonion, cut into thin wedges or coarsely choppedsee savings
• 1 clovegarlic, minced
• 1/2 tsp.kosher salt, sea salt or coarse salt
• 1/4 tsp.coarsely ground black pepper
• 2 Tbsp.olive oil
• 1 Tbsp.snipped fresh thyme, rosemary, and/or flat-leaf parsley
• Snipped fresh chives (optional)

Preparation

Step 1

1. Wash potatoes. In a greased 9×9×2-inch baking pan or shallow baking pan, combine potatoes, onion and garlic. Sprinkle with salt and pepper. Drizzle with oil; toss to coat.
2. Roast, uncovered, in a 325 degrees F oven for 45 minutes. Stir potato mixture; bake for 10 to 20 minutes more or until potatoes are tender and brown on the edges. Stir in fresh herbs. If you like, top with cheese, allowing it to melt slightly and garnish with snipped chives. 4 side-dish servings