Olive Garden’s Roasted Potatoes with Red Onions
cook: 45 min(s)
2 lb(s) Small red potatoes
1 Red onion, large
6 Garlic cloves chopped
2 Tbsp Fresh rosemary, chopped
2 Tbsp Olive Oil
2 Tbsp Butter, melted
1 tsp Kosher salt
1/2 tsp Black pepper
Parsley, chopped for sprinkling
as needed Fresh rosemary sprigs
Preheat oven to 350 degrees.
Cut potatoes in half.
Cut onions into large pieces.
Add potatoes and onion to large mixing bowl. Add garlic, rosemary, oil butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.
Arrange potatoes and onions on a baking sheet, in a single layer. The cut side of the potatoes should be touching the baking pan.
Bake in oven for 25-30 minutes or until potatoes are fork tender.
Garnish with chopped parsley and fresh rosemary sprigs.