Roasted Potatoes & Pearls

By Addie

“Grandma always kept plenty of potatoes on hand to roast and serve with a variety of meat dishes.”

MY NOTES: Cut this recipe in half for Jack and me!

Ingredients

• 3 pounds red potatoes
• 1 (10-ounce) package pearl onions, peeled
• 2 tablespoons olive oil
• 2 teaspoons dried basil or thyme1 teaspoon paprika
• 3/4 teaspoon salt
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon black pepper
• Fresh basil sprig, optional for garnish

Preparation

Step 1

Preheat oven to 400°F.

Spray large shallow roasting pan (do not use glass, or potatoes will not brown) with nonstick cooking spray.

Scrub the potatoes with a soft vegetable brush under running water; rinse well and pat dry. Cut potatoes into uniform 1 1/2-inch cubes.

Place potatoes and onions in prepared pan; drizzle with olive oil. Combine basil, paprika, salt, rosemary and black pepper in small bowl and mix well. Sprinkle herb mixture over potatoes and onions; toss well to coat lightly with oil and seasonings.

Bake 20 minutes; toss well. Continue baking until potatoes are lightly browned and tender, about 15 to 20 minutes. Garnish with fresh basil sprig, if desired.
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Grandma's Secret Tips:

Grandma often made these potatoes with fresh pearl onions from her garden. To make short work of peeling the little onions, she trimmed off the stem ends and dropped them into a big pot of boiling water for about 1 to 2 minutes. After draining, she placed the onions in a bowl of ice water. When she pinched the root ends of the onions, they popped right out of their skins.