Roasted Rosemary-Onion Potatoes

Roasted Rosemary-Onion Potatoes

Who needs French fries? This potato dish will make you forget all about those deep-fried sticks.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

4

servings

4
medium potatoes (1 1/3 pounds)
1
small onion, finely chopped (1/4 cup)
2
tablespoons olive or vegetable oil
2
tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves
1
teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/4
teaspoon salt
1/8
teaspoon pepper
  1. Heat oven to 450ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks.
  2. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
  3. Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Get even more flavor from dried thyme and other herbs by rubbing the flakes with your fingers to release their fragrance before adding to a recipe.
Variation
Garlic lovers can add a few cloves of peeled garlic with the potatoes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 185
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 160 mg;
  • Total Carbohydrate 31 g
    • (Dietary Fiber 3 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.