Ingredients
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme leaves
- freshly ground black pepper
- 1 quart new red potatoes, washed and cut into chunks
- 1 shallot, thinly sliced
- 4-5 cloves garlic, smashed and cut in half
- 1/2 red onion, thinly sliced lengthwise
- Preheat oven to 450 degrees.
- In separate bowl, combine oil, vinegar, rosemary, thyme, and pepper.
- In 13 x 9 baking dish, combine potatoes, shallot, garlic, and onion.
- Pour oil mixture over potato mixture. Stir well.
- Bake at 450 degrees, uncovered, for about 45 minutes. Stir at least once while baking.
You have a Conner family hit parade this week: fresh tomatoes pour moi and roasted red potatoes for the Handsome Husband. Each are our respective favorites. By the way, the potato recipe works well on a covered grill, too, if you don't want to heat up the kitchen. Just loosely wrap them in an aluminum foil packet. Shake the packet a couple of times during cooking. Ain't summer grand?
ReplyDeleteThat sounds wonderful! We currently have a cast iron grill (no cover) but maybe I can convince Dad to try them when we go home next. Thanks for the idea!
ReplyDeleteAwesome. Love summer vegetables. I did my green beans this weekend and I'm overwhelmed with them. Wish you lived closer. You'd have a basket filled with them this week. Haha, so maybe it's a good thing you don't ;)
ReplyDeleteThe roasted potatoes look so yummy!
ReplyDeleteBelly B :)