Rosemary Roasted Potatoes & Sweet Onions
From EatingWell: July/August 2014
In this healthy roasted potato recipe, the potato wedges are first parboiled until just tender to release their starches before baking. For the crispiest potatoes, oil the baking sheet and preheat it in the oven so when you add the potatoes they’ll immediately start to sizzle.
- 2 1/2 pounds Yukon Gold potatoes, scrubbed, cut into 1-inch-thick wedges
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 2 medium sweet onions (about 1 pound), cut into 1-inch-thick wedges with root ends intact
- 1 tablespoon chopped fresh rosemary
- Position racks in upper and lower thirds of oven; preheat to 425°F.
- Place potatoes in a large pot of cold water, cover and bring to a boil over high heat. Uncover and reduce heat to maintain a simmer. Cook until just tender, 5 to 10 minutes (they should be firm, but tender enough to spear with a fork). Drain in a colander; return the potatoes to the pot. Place over the still-warm burner to dry, about 5 minutes.
- Divide 3 tablespoons oil between 2 rimmed baking sheets, tilting to coat. Place the pans in the oven to heat for 5 minutes.
- When the potatoes are dry, drizzle with the remaining 2 tablespoons oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently toss until coated. Add onions and gently turn with your hands to coat, trying not to break them up.
- Arrange the potatoes and onions, cut side down, on the hot baking sheets (don’t crowd them). Roast until browned and crisp on the bottom, 10 to 15 minutes. Turn the vegetables with tongs and switch the pans back to front and top to bottom. Roast until browned and crisp on the other side, 10 to 15 minutes more. Remove from heat and sprinkle with rosemary and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Tips & Notes
- Make Ahead Tip: Prepare potatoes (Step 2) and refrigerate for up to 8 hours. Let stand at room temperature for 1 hour before proceeding with Steps 3-5.
Per serving: 218 calories; 9 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 5 g total sugars; 4 g protein; 3 g fiber; 304 mg sodium; 693 mg potassium.
Nutrition Bonus: Vitamin C & Potassium (20% daily value)
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 fat
More From EatingWell
Boneless chicken thighs can take plenty of cooking without...
An outstanding salad dressing can take your salad from ho-hum...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
When you’re watching your diet, snacking healthfully can keep...
Snacking (done right) can be a healthy way to curb your...
Muffin tins are great for making more than just muffins,...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
When the temperature drops and the days get shorter, there's...
Having a snack attack? Stock your fridge and pantry with...
Low-fat cottage cheese is a healthy addition that adds...
Pass on store-bought snacks that are loaded with fat and...
- Preparation/ Technique
- Type of Dish
- Side dish, potato/starch
- Ease of Preparation
- July/August 2014