Related recipes: Corn-Free, Dairy-Free, Easy, Egg-Free, Fall, Herbs, Onions, Potatoes, Potlucks, Side Dishes, Soy-Free, Vegan, Vegetarian, Wheat-Free, Winter
A wonderful, homey aroma permeates the house while this cooks. Any kind of potato works, but Yellow Finns are especially tasty.
Preparation facts
Yield: 4 servings
Ingredients
6 medium potatoes
2 small onions, chopped into 3/4-inch (2cm) pieces
4 cloves garlic, minced
2 Tbs (30mL) olive oil
1 tsp (6g) salt (sea salt if on a corn-free diet*)
1/2 tsp (1g) rosemary, or more to taste
Directions
Preheat oven to 375°F (190°C). Spray a large baking sheet with vegetable oil cooking spray.
Wash and scrub potatoes well. No need to peel them, but they can be, if desired. Cut into 1-inch (3cm) pieces and place in a large mixing bowl.
Add onion, garlic, olive oil and salt and mix well, to coat all the vegetables with oil. Place mixture on baking sheet, spreading out so that the potatoes are in one layer.
Bake for 1 hour, turning potatoes with a spatula after about 30 minutes. Sprinkle rosemary over the potatoes during the last 10 mintues of baking.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
