Thursday, June 9, 2011

Roasted Rosemary Potatoes with Caramelized Onion

This is really, really good, and goes very well with lamb. It probably goes with other things, too, but right now all I can think about is lamb and rosemary potatoes. And lamb. And rosemary potatoes. I may be stuck in a loop....

Olive oil
1.5 lbs smallish yellow or purple potatoes, halved
1/2 yellow onion, sliced into half rings
1 tbsp or so chopped green garlic (or sub 1 large clove garlic, pressed)
Needles from 2 sprigs fresh rosemary, separated
Salt and freshly ground black pepper

Preheat oven to 425 degrees.

Toss ingredients together in a nonstick roasting pan (big enough so that the potatoes are about 2 layers deep). Roast in the oven for 45-60 minutes until potatoes are well-browned and soft when poked with a fork, turning every 15 minutes or so. (If after about half an hour, the pan is still wet at the bottom, it means the potatoes are clustered too close together -- try spreading them out a bit more to let them brown. If the potatoes start to dry out instead, try clustering them closer, or cover the pan with some aluminum foil.)

Sprinkle with salt and black pepper.

Serves 2.

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