Rosemary Potatoes With Cipollini Onions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Slice the red potatoes until they are about the same size as the onions.

3. 3

   Skin the onions. You may want to boil them for a minute and then shock them in cold water to make this easier.

4. 4

   Toss onions and potatoes with olive oil in a large bowl.

5. 5

   Add rosemary and Nature's Seasoning (other all-purpose seasonings can be substituted. Add salt if the seasoning does not include it).

6. 6

   Roast the potatoes until they are brown and crispy.

7. 7

   For crispier potatoes, chop the potatoes and onions to a smaller size.

* Per serving · 4 servings · Values may vary.

No additional tips available.