Sides

Roasted Red Potatoes with Rosemary and Onion

Jane Steffen / September 2, 2016

This recipe made with skin-on red potatoes, chopped onions, and fresh rosemary is the perfect simple side dish for any meal. 


Roasted Red Potatoes with Rosemary and Onion cooked in a cast iron skillet.

Prep Time

5 minutes

Cook Time

45 minutes

Servings

4–6

Ingredients

  • 1 1/2 pounds red potatoes, quartered
  • 1 large sweet onion, chopped 
  • 2 tablespoons olive oil 
  • 1 teaspoon fresh rosemary leaves  
  • 1 teaspoon salt Freshly ground black pepper 
Roasted Red Potatoes with Rosemary and Onion cooked in a cast iron skillet.

Preparation

  1. Set a 12-inch cast iron skillet in the oven and preheat to 350°F.
  2. When the pan is hot, add the potatoes and onion and drizzle with the oil. Add the rosemary, salt, and pepper to taste and roast until the potatoes are browned and tender when tested with a knife, about 45 minutes, stirring occasionally. 
Jane Steffen

Contributed By

Jane Steffen

Jane Steffen is a baker and cake artist at Dessert Designs in Nashville, TN. 

Roasted Red Potatoes with Rosemary and Onion

By Jane Steffen

Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 4–6

Ingredients

  • 1 1/2 pounds red potatoes, quartered
  • 1 large sweet onion, chopped 
  • 2 tablespoons olive oil 
  • 1 teaspoon fresh rosemary leaves  
  • 1 teaspoon salt Freshly ground black pepper 
Roasted Red Potatoes with Rosemary and Onion

Preparation

  1. Set a 12-inch cast iron skillet in the oven and preheat to 350°F.
  2. When the pan is hot, add the potatoes and onion and drizzle with the oil. Add the rosemary, salt, and pepper to taste and roast until the potatoes are browned and tender when tested with a knife, about 45 minutes, stirring occasionally. 

Recipe by Jane Steffen for Lodge Cast Iron at http://www.lodgemfg.com/recipe/cast-iron-roasted-red-potatoes-with-rosemary-and-onion