Roasted Rosemary-Onion Potatoes
- 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.
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