Recipe: Roasted Potatoes with Onions and Herbs

Editor’s Note: Each Monday, the Two College Foodies will share their secrets for easy yet delicious recipes to get you through the week, and on Friday’s they’ll get you ready for the weekend by scouting the best options in town for dining out with friends and famil

Ciao all! Johnny here with a great potato side dish for you all! Nicole and I both talk a lot about roasting vegetables, and we’ve had some requests for some new side dish ideas, so this should fit the bill!

I’ve shown you guys how to make garlic mashed potatoes and eggplant mashed potatoes, but this is an even simpler potato dish that only takes minutes of preparation before you throw it all in the oven and let it finish itself.

I like to use fingerling potatoes when roasting potatoes. Fingerling potatoes are the little, long and thin potatoes that usually come in pre-made bags at the store. They are very small, which allows them to cook quickly and to be the perfect side dish along almost any dish. The addition of red onions and herbs adds color, sweetness, and richness to this dish, taking your side and even your whole meal to an entirely new level. And to me, these potatoes are the Mediterranean versions of French Fries.

I encourage you to give this recipe a shot the next time you are making potatoes as a side. Once you see how simple it is, it will quickly become a staple in your side dish arsenal.

Roasted Fingerling Potatoes with Onions and Herbs

Ingredients:

½ pounds fingerling potatoes, halved length wise

1 large red onion, cut into 2-inch wedges

2 teaspoons fresh rosemary, chopped

2 teaspoons of fresh thyme, chopped

¼ cup Extra Virgin Olive Oil

Salt and Pepper

2 tablespoons grated parmesan cheese

Preheat the oven to 425°F.

Spread the potatoes and onions out on a baking sheet. Drizzle with the olive oil. Sprinkle over the herbs and about 1 teaspoon of both salt and pepper. Toss with your hands, making sure that the potatoes and onions are evenly coated. Place in the oven for 25-30 minutes, tossing once at the 15-minute mark, until the potatoes are fork tender. In the last 2 minutes, sprinkle evenly with parmesan cheese and allow to melt. Serve and enjoy!