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Jump to Recipe·Print Recipe· 5 from 1 review

Rosemary Potatoes and Onion

Print Recipe

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5 from 1 review

This is such a flavorful dish and a go-to side for my dinner or meal-prep for the week.

Author: Christine Manes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Side, Meal Prep
Method: Oven
Cuisine: Italian

Ingredients

Scale

2 medium potatoes, cut into 1” cubes

2 medium sweet potatoes, cut into 1” cubes

1 large sweet onion, cut into 1 1/2″ cubes

3 Tbsp avocado oil for tossing

Salt and black pepper to taste

4 large fresh rosemary sprigs

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Instructions

Preheat oven to 425°F.
In a baking dish, toss potatoes in avocado oil, black pepper, and salt. Place the rosemary sprigs on top.
Bake on middle rack until tender, 20-35 minutes. The rosemary sprigs that cooked on top of the potatoes will be dried out; break the needles off and top the potatoes with them. Throw away the stems.
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