Recipes Side Dish Potato Roasted Potato Recipes Roasted Rosemary Onion Potatoes 4.6 (59) 47 Reviews 9 Photos These roasted potatoes with rosemary and onion are so good. You can serve them with just about any main course. And even my 5-year-old likes them, so that's saying something! Recipe by mommylady2010 Updated on December 9, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 9 9 9 9 Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 small onion, finely chopped 2 tablespoons vegetable oil 2 tablespoons chopped fresh rosemary 1 teaspoon chopped fresh thyme ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 ⅓ pounds potatoes, cut into 1-inch chunks Directions Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed baking sheet. Mix onion, oil, rosemary, thyme, salt, and pepper together in a large bowl. Add potatoes and toss to coat. Transfer mixture to the prepared pan and spread into a single layer. Bake in the preheated oven, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes. I Made It Print Nutrition Facts (per serving) 113 Calories 7g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 113 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 6% Sodium 151mg 7% Total Carbohydrate 12g 4% Dietary Fiber 2g 8% Total Sugars 1g Protein 1g Vitamin C 5mg 25% Calcium 16mg 1% Iron 2mg 9% Potassium 162mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved