shared by Christie 

keyingredient.com

Roasted Rosemary-Onion Potatoes

• October 29, 2012

• YIELD: 4-6 servings

For a Side dish that pleases everyone, these potatoes have the right amount of crunch and zip with fresh herbs and French Fried Onions.

Ingredients

2	pounds red potatoes, cut into wedges (about 6 medium)
1⅓	cups FRENCH'S Original French Fried Onions
¼	cup minced parsley
6	garlic cloves, halved
6	sprigs thyme or rosemary
2	Tablespoons olive oil
1	teaspoon salt
¼	teaspoon pepper
2	ice cubes
1	large foil oven roasting bag (I just fold mine up in heavy duty foil)

Directions

Toss first 9 ingredients in a large bowl. Open foil bag; spoon potatoes into bag in an even layer. Seal bag with tight double folds. Place bag on baking sheet. Place bag on grill over medium-high heat. Cover grill and cook 25 minutes until potatoes are tender; turning bag over once. Return bag to baking sheet and carefully cut top of bag open. Sprinkle with additional French fried onions if desired. Oven Method: Bake at 450° for 25-30 minutes or until potatoes are tender.