seeing red

It’s no secret – I love potatoes. This is a light, flavor-packed, and healthy potato side that is easy enough for a weeknight and fancy enough for company.

Roasted Red Onion and Red Potatoes with Dried and Fresh Herbs

1 1/2 pounds medium red potatoes (about 4) peel left on, thinly sliced
1/4 large red onion, peeled and thinly sliced
Salt and freshly ground black pepper
2 tablespoons olive oil
1 teaspoon herbs de Provence
2 tablespoons minced fresh basil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 small garlic clove, peeled and minced
Finely grated zest of 1 lemon

Preheat the oven to 425 degrees and line a large baking sheet with foil.  Spray foil with Pam.

Lay the sliced red onion in one layer on the foil and spray again with Pam, season with salt and pepper.

Place the sliced potatoes in a large bowl and toss with the olive oil and herbs de Provence. Place on top of the onions, in a single layer, then season with salt and pepper. (Do not wash bowl, set it aside)

Roast onions and potatoes in preheated oven for 15 minutes.  Remove baking sheet from oven and turn over each potato slice individually with tongs, do not disturb the onions.

Return to oven and roast for another 10 minutes.  Remove the baking sheet and use a spatula to toss and turn the onions and the potatoes spread out into a single layer.  Return to oven for 6 minutes.

While the onions and potatoes are roasting, mix together the basil, parsley, rosemary, oregano, lemon zest, and garlic in the reserved large bowl.

Remove baking sheet from oven and scrape all the hot onions and potatoes into the bowl with the fresh herbs, toss well to coat, and serve immediately.

Serves 4