Categories: sidedishes, vegetables
Ingredients
- 1 3/4 pounds small red potatoes, quartered
- 1 small onion, quartered
- 1/4 cup olive oil
- 3 teaspoons dried rosemary, crushed (or 3 Tablespoons fresh)
- 2 garlic cloves, minced
- 1/2 teaspoon garlic salt
Directions
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In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. × 10-in. × 1-in. baking pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.