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Rosemary Potatoes with Caramelized Onions

Total Time

Prep: 15 min. Bake: 45 min.

Makes

6 servings

Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! —Mary Jones, Athens, Ohio
Rosemary Potatoes with Caramelized Onions Recipe photo by Taste of Home

Ingredients

  • 2 pounds small red potatoes, quartered
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • CARAMELIZED ONIONS:
  • 2 large sweet onions, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 2 teaspoons balsamic vinegar

Directions

  1. In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan.
  2. Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once.
  3. Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar.
  4. Transfer roasted potatoes to a large bowl; stir in caramelized onions.

Nutrition Facts

3/4 cup: 215 calories, 7g fat (1g saturated fat), 0 cholesterol, 117mg sodium, 35g carbohydrate, 4g fiber, 4g protein.

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