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Roasted Baby Potatoes and Onions
From Dorothy McNett's recipes at www.dorothymcnett.com. 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
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.