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Rosemary Roasted Onions and Potatoes

Rosemary Roasted Onions and Potatoes

A crowd pleaser and a quick fix, this dish can be tossed together and left to roast in the oven while other matters are attended to. Serve it as a side to roasted chicken or with poached eggs for a rustic brunch.


Serves 4-6 people

  • 1 medium red onion peeled and sliced into half rounds
  • 1 pound small potatoes
  • 3 tablespoons fresh rosemary leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste


Prep: 5 min • Cook: 55 min • Ready in: 1 hr

Toss the ingredients together and spread onto a sheet pan. Roast in a 375 degree oven for about 1 hour or longer if a more caramelized flavor is desired.

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