Roasted Baby Potatoes with Fresh Rosemary

Serves 8. Part of the Day After Thanksgiving Brunch Menu.

Ingredients Amount
Olive Oil 6 Tbs.
Baby New Red Potatoes, quartered 2 lbs.
Large Yellow Onion, thinly sliced 1 cup
Kosher Salt 1⁄2 – 1 tsp.
Freshly ground Pepper To taste
Fresh Rosemary, roughly chopped 1 tsp.

Directions:

  1. Place the quartered potatoes on full sheet pan.
  2. Sprinkle with olive oil, salt and pepper.
  3. Toss to coat.
  4. Bake at 400 degrees for 30 minutes or until fork tender.
  5. Sprinkle the fresh Rosemary on top and serve.