1 3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1 1/2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt
In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.
*D: I have tried this recipe with russets and Yukon golds and it works great. Feel free to use whatever kind of potato you have. It might be easier to put all the ingredients into a bag to toss, but I usually use a bowl.
This is one of our favorite potato recipes! It's easy and delicious!
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