Roasted Red Potatoes with Rosemary and Onion


1 1/2 pounds red potatoes, quartered
1 large sweet onion, chopped
2 tablespoons olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon salt
Freshly ground black pepper

Preparation Directions

  1. Set a 12-inch cast iron skillet in the oven and preheat to 350°F.
  2. When the pan is hot, add the potatoes and onion and drizzle with the oil. Add the rosemary, salt, and pepper to taste and roast until the potatoes are browned and tender when tested with a knife, about 45 minutes, stirring occasionally

Serves 4 to 6


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