We have been harvesting potatoes from our garden and I wanted to do something tasty with them. Homegrown potatoes deserve better treatment than being mashed with butter and sour cream.
I called both Karen and my Mom and I made a hybrid of their two recipes.
2lbs mini potatoes (White or red…your choice)
1 red onion, cut into wedges
2 tbsp olive oil
1 tsp chopped fresh rosemary or thyme, or a bit of both (I didn’t have fresh, so used dried)
2 tsp balsamic vinegar (optional)
1 tsp minced garlic
Salt and pepper to taste
Preheat oven to 425. Spray a 9×13 pan with cooking spray. Cut potatoes in half or in quarters depending on size, and place in the pan. Add the onion, olive oil, herbs, vinegar (if using), and garlic. Toss until well coated.
Roast uncovered for about 30 minutes. They are done when you can easily stick a fork in them.
Transfer to a serving dish and sprinkle with salt and pepper. Enjoy!