Categories: sidedishes, vegetables

Ingredients

• 1 3/4 pounds small red potatoes, quartered
• 1 small onion, quartered
• 1/4 cup olive oil
• 3 teaspoons dried rosemary, crushed (or 3 Tablespoons fresh)
• 2 garlic cloves, minced
• 1/2 teaspoon garlic salt

Directions

1. In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. × 10-in. × 1-in. baking pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.

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