Today is September 22, 2024 / /

Kosher Nexus
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Roasted Potatoes And Onions

Ingredients

  • 2 pounds potatoes, sliced into 1/2-inch-thick pieces
  • 1 onion, halved and each half cut into quarters
  • ½ cup canola oil
  • ½ cup olive oil
  • 4 cloves garlic, chopped
  • 1 envelope onion soup mix
  • 1 tablespoon chopped fresh rosemary, or more to taste
  • 1 tablespoon freshly ground black pepper

Directions

  1. her the ingredients.

  2. Preheat the oven to 450 degrees F (230 degrees C).

  3. Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper; stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.

  4. Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

     

  5. Serve hot and enjoy!

     

Recipe Tips

For really crispy potatoes, remove the foil after 10 minutes. For softer potatoes, keep the foil on the entire cooking time. Softer potatoes can be whipped or mashed to make incredible mashed potatoes.

Sauté bell peppers on the stovetop for 10 minutes before serving them on top of roasted veggies.

Stir with a large spoon every 15 minutes if you don’t want pieces seared to the pan.