Sunday, June 5, 2011

Roasted Red Potatoes with Rosemary

I'm a huge fan of roasted potatoes - with so many spices and cuts, they offer a great deal of variety for your side dish, when tossed with other roasted veggies they offer a perfect two in one punch - both starchy and hearty, a side dish and veggie combo. My classic way to give roasted potatoes huge flavor is to add in 1 medium onion (slcied any way you want) for every 2 pounds of potato that I'm roasting. It gives such a wonderful flavor to the potato and it smells amazing as it roasts. This is my latest twist on roasted potatoes.

2 lbs. red potatoes, quartered ($1.12)
1 medium onion, cut in strips ($.08)
1 1/2 tsp. rosemary ($.05)
2 tsp. garlic powder ($.05)
1 tsp. salt ($.05)
1/2 tsp. black pepper ($.05)
3 T. olive oil ($.20)
2 T. parmesan ($.15)
1 tsp. parsley ($.05)

Toss together potatoes and onions, drizzle with olive oil. Combine rosemary, garlic, salt, and pepper. Coat potatoes with seasoning mixture and garnish with parmesan and parsley.

Bake at 400 for 40 minutes on a well greased baking sheet (line sheet with foil and grease the foil for easier cleanup), turning potatoes over every 15 minutes.

Yields: 4-5 servings
Cost: $1.80
Cost per serving: $.45

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