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Nutrition Facts
Serving Size 1 (246g) Recipe makes 4 servings
Calories 274
Calories from Fat 115		(41%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 54mg		2%
Potassium 827mg		23%
Total Carbohydrate 37.5g		12%
	Dietary Fiber 4.8g	19%
	Sugars 3.8g
Protein 4.4g		8%
detailed view... how is this calculated?

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Recipe #99743 | 35 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Pianolady
Sep 14, 2004

A delicious side dish from "Mediterranean Cooking".

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs potatoes, small and firm
2 tablespoons butter
2 tablespoons olive oil
2 red onions, cut into chunks
8 cloves garlic, unpeeled
2 tablespoons fresh rosemary, chopped
salt, to taste
black pepper, to taste

Directions

1
Preheat the oven to 450°F Peel the potatoes, cut into quarters, and rinse with water.
2
To ensure that the potatoes remain crisp, they should be completely dry before cooking.
3
Place the butter and oil in a roasting pan and place in the oven to heat.
4
When the butter has melted and is foaming, add the potatoes, red onions, garlic and rosemary.
5
Toss well and then spread out in a single layer.
6
Place the pan in the oven and roast for about 25 minutes until the potatoes are golden and tender when tested with a fork.
7
Shake the pan from time to time to redistribute the potatoes.
8
When they are cooked through, season with salt and pepper.
9
Note: Salt the potatoes a few minutes before the end of cooking, as this will help them retain their shape.
10
Enjoy!

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Featured Reviews for This Recipe

From: Porfavorcorona

On Feb 26, 2009

How can you go wrong with potatoes, onions and garlic. I did leave out the butter but doubled the garlic. Thanks for such a simple and delicious recipe. Made for Tag it Red, February 2009.

0 people found this review helpful

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From: Bergy

On Oct 15, 2007

Great combination of flavors - I always love garlic with potatoes and with the added rosemary & onion it is even better. Very enjoyable recipe thanks Pianolady

1 person found this review helpful

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From: handbright

On May 22, 2007

So delicious and so simple, this has become a staple in my house. I now double the recipe and use the leftovers for saturday breakfast adding sauteed red and green bell pepper. I have also just used olive oil without the butter, but the potatoes dont seem to get as golden... Thanks for this easy !fast! recipe, pianolady.

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From: Ann Marie Wilson

On Apr 12, 2007

The potatoes came out awesome!! I made the recipe smaller for the two of us ,so I used 6 potatoes instead (plenty of leftovers), same amounts of butter and olive oil, no red onions, and I used garlic powder instead of the fresh garlic it called for (didn't have any on hand). I also sprinkled mine with some parsley. I ended up cooking mine for 25 minutes, because they still seemd a little firm at the 20 minute mark. Thanks for posting a good recipe!

1 person found this review helpful

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