Roasted Red Potatoes

 

12

small (new) red potatoes (about 1 1/2 lb)

2

medium green onions with tops

2

tablespoons olive or vegetable oil

2

tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed

• 1 Heat the oven to 350°F. Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Peel and slice the green onions to measure 2 tablespoons.
• 2 Place the potatoes in an ungreased 8-inch or 9-inch square pan or 13x9-inch pan. Drizzle the oil over the potatoes, and turn potatoes so all sides are coated.
• 3 Sprinkle the onions and rosemary over the potatoes, and stir the potatoes.
• 4 Roast uncovered about 1 hour 15 minutes, stirring occasionally, until potatoes are tender when pierced with a fork.