Pan-Roasted Potatoes

 

6

medium baking potatoes (2 lb)

1

medium red onion, coarsely chopped

2

tablespoons chopped fresh rosemary leaves

4

cloves garlic, finely chopped

1/2

teaspoon salt

1/2

teaspoon pepper

1/4

cup olive or vegetable oil

1/4

cup freshly grated or shredded Parmesan cheese (1 oz)

• 1 Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
• 2 Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.