Roasted Red and White Potatoes

Name: Roasted Red and White Potatoes
Yield: serves 6, 1/2 cup per serving (plus 3 cups potatoes reserved)
Ingredients: Olive oil spray; 2 1/2 pounds small potatoes, red and white; 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed; 2 teaspoons olive oil; 3/4 teaspoon salt; Pepper to taste; 1 large onion (sweet preferred)

December 9, 2011

One kind of roasted potato is good, and two kinds are doubly delicious. This recipe is twice as good in another way, too: You get roasted potatoes for today and a start on German or Mexican Potato Salad (pages 80, 81) for later.

Recipe notes

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