Simply Oven-Roasted Potatoes
Serving Size / Yield
- 5 Medium Potatoes
- 3 Medium Yellow Onions
- 3 cloves Garlic
- 2 sprigs Fresh Rosemary, leaves only
- ½ C. Fresh Flat-Leaf Parsley, leaves only
- 1 Tbs. Paprika
- 1 C. Bread Crumbs
- 1 C. Grated Parmesan Cheese
- ½ Tbs. Freshly Ground Black Pepper
- 1 Tbs. Coarse Ground Kosher or Sea Salt
- 2 Tbs. Extra Virgin Olive Oil
Preheat oven to 400 degrees. Peel potatoes and cut into one-inch chunks. Remove root and stem of onions, and cut into quarters. Place potatoes and onions into a one-gallon resealable plastic bag. Seal and massage bag to evenly distribute the potatoes and onions. In a medium food processor, place garlic cloves, rosemary leaves, parsley leaves, paprika, bread crumbs, Parmesan cheese, pepper and salt, and process until ingredients are well-ground.
Add the herb and spice mixture to the bag of onions and potatoes, then seal and shake to thoroughly coat the slices with the mixture. Spread 2 tablespoons of olive oil over the bottom of an oven-safe, glass baking dish. Pour the coated potatoes and onions into the dish, sprinkling any excess amounts of the herb and spice mixture over the vegetables, then drizzle with additional olive oil. Place the baking dish in the oven for about one hour. Turn the potatoes and onions around every 15 minutes until the potatoes are golden brown and crispy, and the onions have begun to caramelize.