Please, accept my apologies for not posting over the weekend! If you're a regular reader, you know that I normally only post during the week, so sometimes doing one on the weekends for my series is a challenge. This weekend was especially packed, so I haven't even been on the computer for more than about 5 minutes since Friday. Don't worry, I'll make up for it by back-posting :)
This potato recipe is a great way to eat potatoes, as it's healthy, easy, and delicious! Really, oven roasted potatoes are perfect for any time of year, but I especially like to pair them with pork dishes, which are a great fall food.
Roasted Rosemary-Onion Potatoes
4 medium potatoes (1 1/3 pounds)
1 small onion, finely chopped
2 tablespoons olive oil
2 teaspoons dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Heat oven to 450F. Line rimmed baking sheet with foil and grease. Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with a fork.
source: Betty Crocker's Cookbook