© 2014 mathewguiver

Oven steamed rosemary potatoes and onions

It seems like I’m always looking for things to make with spare rosemary. That’s because they sell it in bundles at the store near my house in bundles that are clearly meant to be used in at least three or four dishes.

Potatoes go great with rosemary, so do onions. I had both on hand, as well as parchment paper, aluminum foil, and olive oil. Wham, bam, thank you ma’am, easy potato side dish.

Ingredients:

Potatoes
Yellow onions
Olive oil
Rosemary
Kosher salt
Black pepper
Garlic powder

Directions:

1. Scrub potatoes, then slice and soak in salted water.

2. Combine salt, papper, and garlic powder in a small bowl or mug. You’ll be sprinkling this on our potatoes and onions.

3. Slice onions into thick pieces, and dice a few sprigs of rosemary.

4. Drain and rinse potatoes, then let them dry on a stack of paper towels for a few minutes.

5. Assemble a station to create your potato pouches. Cut half a dozen pieces of foil and parchment paper into equal lengths, then gather your onions, rosemary, seasoning blend, and olive oil.

6. Lay a piece of parchment paper over a piece of foil. Drizzle a bit of olive oil, then place a stack of dried potatoes on top of the oil. Next sprinkle on a heavy pinch of rosemary, add a handful of onions, then finish with another drizzle of olive oil and a bit of your seasoning blend.

7. Wrap parchment paper, flip, then tightly wrap the tin foil into a rectangular pouch.

9. Place potato pouches inside an oven preheated to 375 degrees fahrenheit (350 convection) and let cook for 45 minutes to an hour.

10. Let the pouches cool for a minute or two, then carefully open and transfer contents to a plate or bowl.

Make sure to drizzle any of the liquid left in the pouches over your potatoes.

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