Sheet Pan Recipe: Easy Roasted Rustic Potatoes
We all know that potatoes can be cooked in many ways. Potatoes are one of the most used vegetables when making a delicious side dish across the world! You can make crispy potatoes, fingerling potatoes, roasted potato skins, potato fries, and so many more. If you're a fan of crispy roasted potatoes, you have to keep reading.
Ingredients
- 1 medium red onion , cut into wedges
- 1 lbs. small red potatoes , cut in half
- 1 c. cherry (or grape tomatoes)
- 1 T. fresh rosemary leaves , finely chopped
- 1/2 t. garlic powder
- Sea salt and black pepper (to taste)
- 2 T. extra virgin olive oil
- 1/2 medium lemon preferably organic, sliced and cut into half rounds
- 5-6 large garlic cloves , unpeeled
- additional lemon wedges (for garnish)
Instructions
- Preheat the oven to 400ºF and line a large rimmed baking sheet with parchment paper or a Silpat™ baking sheet. Set aside.
- Add red onion, potatoes, tomatoes, rosemary leaves, and garlic powder to a large bowl.
- Spread the seasoned vegetables onto the prepared baking sheet in a single layer without overcrowding. Scatter lemon slices and whole garlic cloves in amongst the vegetables.
- Place sheet pan in the hot oven and roast for 25-30 minutes, turning the vegetables after 15 minutes. Once the vegetables are fork-tender and nicely browned, remove from the oven.
- Remove the lemon slices with tongs, squeezing the excess juice out in the process. Squeeze the roasted garlic onto the warm baking sheet or reserve for another use (such as stirring into soups or dips). Give the vegetables a good stir to coat in the pan juices before transferring to a serving bowl.