Roasted Rosemary Potatoes
Main/Side Dishes
Ingredients
| Ingredient | Amount |
|---|---|
| 3 lbs / 1.36 Kg | Potatoes |
| 1 | Red onion (medium) |
| 4 tbsp / 60 ml | Olive oil |
| 2 | Garlic cloves |
| 1 tbsp / 15 ml | Rosemary |
| 1/4 tsp / 1 ml | Salt |
| 1/4 tsp / 1 ml | Black pepper |
| 2 tbsp / 30 ml | Balsamic vinegar |
| 1 | Bell pepper (medium) |
| 1/2 Cup / 125 ml | Feta cheese (optional) |
Directions
Dice Potatoes Combine Potatoes, chopped onion, 2 tbsp olive oil, garlic, rosemary, salt & pepper. Toss to coat. Bake at 450F uncovered for 25-35 minutes until potatoes are cooked through. Stir twice. In a small bowl, combine balsamic vinegar and 2 tbsp olive oil. Whisk to combine. Transfer potato mixture into a large bowl and stir in vinegar/oil mixture. Be sure to coat all potatoes well. Add bell pepper (cut into strips) and toss. Topping: 1/2 C feta cheese OR 3 tbsp roasted pine nutsThis potato recipe is brought to you courtesy of Melody Dover, PE.
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