This is a follow-up to the roasted cauliflower post, since then I have roasted loads of veggies. I was at a class recently, afterward discussing healthier cooking and getting vegetables into our children (and husbands), I told one of the ladies that I had been roasting them with different seasonings, she replied that she had been doing the same and her favorites were snow peas and parsnips. Okay, so I confess that parsnips are not a favorite vegetable for me, I have "palate imprinting" from my Mom's vegetable soup. Perhaps I'll be brave soon and try them roasted but for now, here are the potatoes and onions which were delicious. And, yes, I know potatoes are not a vegetable.
3 lbs red or gold potatoes, washed and cut into bitesized chunks
4 medium onions, peeled and cut into bitesized chunks
olive oil for drizzling
salt
pepper
smoked paprika
onion powder
garlic powder
First, don't freak out because I didn't put measurements! Some people like more seasoning than others so we are going to use what we like, a little or a lot, you choose.
Preheat the oven to 450F.
In a very large bowl, place the potatoes and onions.
Drizzle with enough olive oil to lightly coat, maybe 3-5 tablespoons.
Sprinkle all the seasonings on the top.
Toss to coat all.
Place on an ungreased sheet pan. Be sure to leave space between so they roast not steam.
Roast for 18-20 minutes or until they are tender when poked with a fork.
A "twofer".
Crisp outside, tender inside, full of flavor!
Hope you enjoy them!
And just in case you have to have measurements, I used 1/2 teaspoon salt, 1/4 teaspoon pepper, and a heaping teaspoon everything else.
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