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Crispy Roasted Potatoes

Crispy Roasted Potatoes

Jessica Butler
Crispy Roasted Potatoes, Raise Magazine

Fingerlings, red onion, rosemary & thyme.

I love potatoes in all forms, and these never disappoint. Whether you’re serving them for brunch, dinner, or as leftovers, they make the perfect side dish to any main course.

Ingredients

2 lbs fingerling potatoes, sliced into roughly equal sized pieces, about a quarter inch thick

1 small red onion, sliced thin

1 tbsp olive oil

1 tsp fresh rosemary, chopped

1 tsp fresh thyme leaves

Salt & pepper

Instructions

Preheat oven to 350.

Slice potatoes and red onion.

Coat in olive oil.

See Also

White Bean and Chicken Chili

Arrange evenly on a sheet pan.

Season with salt, pepper, and herbs.

Bake for 1 hour, flipping once.

Crispy Roasted Potatoes, Raise Magazine

 

Crispy Roasted Potatoes

Fingerlings, red onion, rosemary & thyme.

Course: Side Dish
Keyword: potatoes
Ingredients
  • 2 lbs fingerling potatoes sliced into roughly equal sized pieces, about a quarter inch thick
  • 1 small red onion sliced thin
  • 1 tbsp olive oil
  • 1 tsp fresh rosemary chopped
  • 1 tsp fresh thyme leaves
  • Salt & pepper
Instructions
  1. Preheat oven to 350.

  2. Slice potatoes and red onion.
  3. Coat in olive oil.
  4. Arrange evenly on a sheet pan.
  5. Season with salt, pepper, and herbs.
  6. Bake for 1 hour, flipping once.

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