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Ingredients

• 3-4 lbs baby potatoes, washed, not peeled. ( the smaller the better!)

• 1 large onion, thinly sliced

• 1-2 tbsp crushed garlic

• 3-4 tbsp. Olive oil

• 3-4 sprigs of fresh rosemary, leaves only, storks removed.

• 1 tsp. Salt

• 1/2 tsp. Pepper

Method

1. Preheat oven to 400 F

2. Add the olive oil, garlic, salt and pepper to a large roasting pan or baking pan and spread around, mixing together.

3. Add the potatoes and turn well in the olive oil mixture until thoroughly coated

4. Add the onions and rosemary, turning and mixing again.

5. Roast in the oven for 30 - 45 minutes, checking every 15 minutes and turning the potatoes and onions around, so that they get brown and crisp on all sides.

6. Pierce a few potatoes with the point of a sharp knife to test that they are cooked through.

Recipe from Joan Saunders, DBE in NJ State Organizer