Crispy Roasted Potatoes and Onions

Name: Crispy Roasted Potatoes and Onions
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 1/2 - 2 lbs red skin or other waxy potatoes, unpeeled, sliced about 1/4 inch thick; 1 medium yellow onion sliced about 1/2 inch thick (thicker than the potatoes); 3 tablespoons olive oil; 2 teaspoons kosher salt; freshly cracked black pepper to taste; 1 tablespoon (eyeball it) fresh rosemary needles or about 1 teaspoon dried

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 2

Author : Nicole Gaffney (ColeyCooks.com)

gluten free crispy crispy potatoes

Ingredients

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1 1/2 - 2 lbs red skin or other waxy potatoes, unpeeled, sliced about 1/4 inch thick1 medium yellow onion sliced about 1/2 inch thick (thicker than the potatoes)3 tablespoons olive oil2 teaspoons kosher saltfreshly cracked black pepper to taste1 tablespoon (eyeball it) fresh rosemary needles or about 1 teaspoon dried

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Instructions

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Step 1

Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.

Step 2

Add the sliced potatoes and onions to a large bowl. Drizzle with olive oil, then sprinkle with salt, pepper and rosemary. Toss until the potatoes and onions are all evenly coated.

Step 3

Spread the potatoes and onions out on the sheet pan in a single layer.

Step 4

Bake for 20 minutes, then use a spatula to toss the potatoes and onions around and flip some of them over. This doesn't have to be perfect, just make sure you move them around a bit.

Step 5

Bake for another 15-20 minutes or until the potatoes are golden brown and crisp in spots. Serve immediately.