Roasted Baby Dutch Yellow Potatoes, simply done
July 17, 2009 at 3:15 pm by Leslie Green
Tired of boring old baked taters? I think they are too big, so I end up piling on butter and sour cream, thus ruining all nutritional goodness; I have said before that potatoes hate my ass and hips. However, I find if I make little ones that are packed with flavor, I will eat less.
And let me say these bad boys are D-E-L-I-S-H!! I guarantee ‘em.
This recipe will work with any baby potato.
ROASTED BABY DUTCH YELLOW POTATOES
(recipe by The Hungry Housewife)
Potatoes (as many as you wish to serve)
Olive oil
Fresh rosemary sprigs
1/2 to 1 sweet onion, sliced thinly
Kosher salt and pepper
1. Preheat oven to 375 degrees. In a medium bowl toss potatoes in olive oil to coat. Add in the remaining ingredients and toss together.
2. Roast in oven on a baking sheet lined with parchment paper for 30 minutes, or until fork tender. Sprinkle with more Kosher salt while still warm.
Enjoy,
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