Roasted Baby Potatoes and Onions Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Salads · Vegetable Dishes

Photo of Roasted Baby Potatoes and Onions recipe

Roasted Baby Potatoes and Onions

From Dorothy McNett's recipes at Any variety of the smallest "baby" potatoes and onions are great for this. It can be an appetizer, a salad, a main dish, a side dish...if you have the oven on anyway for cooking up some meat or vegetables, you might just as well roast up these vegetables for a fabulous side dish.

10-12 baby potatoes
10-12 baby onions
olive oil
sea salt
freshly ground pepper
basil leaves
sliced fresh mozzarella cheese or Burrata cheese
fresh baby tomatoes of all colors

Preheat oven to 375 degrees. Scrub the potatoes but do not peel. Cut the top and bottom off the baby onions just a wee bit so that they will stand upright. No need to skin them as the "papers" will come off easily after roasting. Arrange in a roasting pan along with the potatoes. Sprinkle with olive oil, salt, and pepper. Roast for about 20-30 minutes, or until potatoes are tender and skins are turning brown. Cool. Arrange on a plate with basil leaves, mozzarella and baby tomatoes.

Recipe created 1999-05-25.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.