The Extraordinary Mother’s Roasted Potatoes

This recipe is so easy! And I constantly get complimented . . . by my own family! The best part: make these potatoes today and serve tomorrow. They are better the next day!

Shopping List
Potatoes - Smaller potatoes are best. My suggestions include: Yukon gold, red potatoes, or chef white.
Onions - Smaller onions are best. My suggestions include: gold pearl, red pearl, white pearl, shallots, cipollini, or even white boiling onions


Pantry Check
Virgin olive oil
Dried rosemary
Black pepper



Cut potatoes into bite-sized chunks; put in large mixing bowl. Blanch the onions (add them to boiling water for 1 minute). You can add whole onions to the potatoes; I cut them up as toddlers are less wary of onion pieces than of whole onions.

Drizzle in olive oil (enough to coat potatoes and onions) and sprinkle with rosemary and black pepper. Mix with your hands. For crunchier potatoes lay on baking sheet. For softer potatoes (or if you plan on smashing them) cook in over-safe dish with a cover. Bake for 45 minutes at 375 degrees. Stir once mid-way through baking.

These potatoes are great smashed especially if you have a gravy to enjoy – and much healthier and tastier than classic mashed potatoes!


Some tools I use in making and serving this side dish: