Roasted Rosemary-Onion Potatoes

By Christie

For a Side dish that pleases everyone, these potatoes have the right amount of crunch and zip with fresh herbs and French Fried Onions.

Ingredients

• 2 pounds red potatoes, cut into wedges (about 6 medium)
• 1 1/3 cups FRENCH'S Original French Fried Onions
• 1/4 cup minced parsley
• 6 garlic cloves, halved
• 6 sprigs thyme or rosemary
• 2 Tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 ice cubes
• 1 large foil oven roasting bag (I just fold mine up in heavy duty foil)

Preparation

Step 1

Toss first 9 ingredients in a large bowl. Open foil bag; spoon potatoes into bag in an even layer. Seal bag with tight double folds. Place bag on baking sheet. Place bag on grill over medium-high heat. Cover grill and cook 25 minutes until potatoes are tender; turning bag over once. Return bag to baking sheet and carefully cut top of bag open. Sprinkle with additional French fried onions if desired.
Oven Method: Bake at 450° for 25-30 minutes or until potatoes are tender.