These were so good, hot and crispy and pungent with rosemary -- perfect on their own but especially alongside roasted pork.
As usual, I lightened the recipe a tad -- the fat wasn't missed and the calorie benefit is big.
(How would the lower- and higher-fat potatoes compare side by side? OF COURSE the higher fat version would be better. It's why I always start off with less fat. If it tastes good or good enough, perfect. It it doesn't then I'll consider adding more fat the next time IF the recipe overall is worth it.)
I also adjusted the oven temperature and roasting time to match the pork. (Looking for a vegetable to cook alongside meat at a certain temperature? Check here for ideas, sorted by oven temperature.)
Many thanks to my ever-helpful cousin Lynda for teaching the simple knack of roasted potatoes, something I've never before had much luck with.
ROASTED POTATOES & RED ONION
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Hands-on time: 15 minutes to prep (can be done ahead of time) and 5 minutes along the way
Time to table: 80 minutes
Serves 6 with stingy portions and 4 with generous ones
Preheat oven to 400F or 450F.
1 tablespoon butter (the inspiring recipe uses 2 tablespoons)
1 tablespoon olive oil (the inspiring recipe uses 2 tablespoons)
1 1/2 pounds small firm red potatoes, cut in bite-size chunks
2 red onion, peeled and cut in chunks (two onions seemed like a lot so I used only one, because the onions really shrink, two would have been better)
8 cloves garlic, stem end sliced off but left unpeeled
2 tablespoons fresh or dried rosemary
Salt and pepper to taste
While the oven preheats, place the butter and olive oil on a rimmed baking sheet or roasting pan (pick one that has enough surface area to hold all the potatoes and onion in a single layer) and let it get bubbly as the oven heats. (Next time I might heat the butter/olive oil in the microwave in a bowl big enough to toss the potatoes/onion in.)
Prep the potatoes and onion. Toss the potatoes and onion very well, coating completely, with the butter/olive oil. Add the garlic and rosemary.
Arrange on the rimmed baking sheet in a single layer.
At 400F, roast for 30 minutes, toss and then roast for another 30 minutes. (This is the temperature I used.) At 450F, roast for 25 minutes, shaking occasionally. (This is what the inspiring recipe specifies.)
If you like, squeeze the garlic clovers out of their skins. Season with salt and pepper, serve and ENJOY!
Made with 4T fat, 4 servings, Per Serving: 277 Cal (40% from Fat, 6% from Protein, 53% from Carb); 4 g Protein; 13 g Tot Fat; 5 g Sat Fat; 38 g Carb; 5 g Fiber; NetCarb 33; 49 mg Calcium; 2 mg Iron; 14 mg Sodium; 15 mg Cholesterol; Weight Watchers 6 points
Made with 4T fat, 6 servings, Per Serving: 184 Cal (40% from Fat, 6% from Protein, 53% from Carb); 3 g Protein; 9 g Tot Fat; 3 g Sat Fat; 25 g Carb; 3 g Fiber; NetCarb 22; 32 mg Calcium; 1 mg Iron; 9 mg Sodium; 10 mg Cholesterol; Weight Watchers 4 points
Made with 2T fat, 4 servings, Per Serving: 221 Cal (26% from Fat, 8% from Protein, 66% from Carb); 4 g Protein; 7 g Tot Fat; 2 g Sat Fat; 38 g Carb; 5 g Fiber; NetCarb 33; 48 mg Calcium; 2 mg Iron; 14 mg Sodium; 8 mg Cholesterol; Weight Watchers 4 points
Made with 2T fat, 6 servings, Per Serving: 148 Cal (26% from Fat, 8% from Protein, 66% from Carb); 3 g Protein; 4 g Tot Fat; 2 g Sat Fat; 25 g Carb; 3 g Fiber; NetCarb 22; 32 mg Calcium; 1 mg Iron; 9 mg Sodium; 5 mg Cholesterol; Weight Watchers 3 points
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.