Ingredients
6
medium baking potatoes (2 lb)
1
medium red onion, coarsely chopped
2
tablespoons chopped fresh rosemary leaves
4
cloves garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon pepper
1/4
cup olive or vegetable oil
1/4
cup freshly grated or shredded Parmesan cheese (1 oz)
Preparation
Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.
