“These potatoes look gourmet!” exclaimed Husband as I handed him his Father’s Day dinner plate that included a grilled rib-eye, these Herb-Roasted Potatoes and Onions, and steamed green beans drizzled with a little olive oil. I love roasted potatoes anyway, but the addition of frizzled onions and fresh herbs takes the deliciousness to another level!
As you can see from the photo, some of the onions got a bit crispy (which I actually liked). If you want your onions to be cooked but not too browned, just cut the slices a little thicker (but not too thick). The sliced onions provide a bed for the potatoes to roast on, and the onions that get crispy are the ones that don’t have potatoes on top of them.
I used fresh rosemary and thyme for the hardy herbs, which get roasted along with the potatoes and onions. Right before serving, a generous sprinkling of chopped Italian parsley and chives completes the dish. I made a quick sour cream and horseradish sauce (sour cream, horseradish, salt, pepper) to serve along side the taters. Delish!
Herb-Roasted Potatoes and Onions
-recipe from Fine Cooking Magazine
In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat brings out the herbs’ flavors, but they stay green and fresh tasting. Serves 6.
1/4 cup extra-virgin olive oil; more for the baking sheet
2 lb. small (about 1-1/2-inch) potatoes, halved
2 Tbs. coarsely chopped mixed hardy fresh herbs, such as rosemary, savory, and thyme
1 large onion, halved lengthwise and thinly sliced
1/2 cup coarsely chopped mixed tender fresh herbs, such as chives, parsley, and tarragon
Flaky sea salt for serving (optional)
Position a rack in the center of the oven and heat the oven to 450°F. Oil a large rimmed baking sheet.
In a medium bowl, toss the potatoes with the olive oil and 1 tsp. salt to coat.
Sprinkle the hardy herbs over the bottom of the baking sheet, spread the onion slices over the herbs, and top with the potatoes, cut side down. Scrape any olive oil remaining in the bowl over the potatoes.
Roast until the potatoes are tender and brown on the edges, 30 to 35 minutes. Transfer the potatoes and onions to a bowl and toss with the tender herbs. Season to taste with sea salt, if using, or kosher salt and serve.
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