Herb Roasted Baby Potatoes
Miz Helen's Kitchen
Ingredients
2 pounds Baby Fingerling Mixed Color Potatoes
2 yellow onions, sliced
1/4 cup olive oil
1 teaspoon seasoned salt
1 teaspoon pepper
1 teaspoon thyme leaves
1 teaspoon rosemary, chopped fine
1/2 teaspoon garlic powder
Sour cream and fresh parsley for garnish
Directions
Line a large baking sheet pan with foil .
Wash and dry the potatoes, then slice in half length wise.
Place the potatoes on the lined baking sheet pan.
Slice the onions and place them on the lined baking sheet pan with the potatoes.
Toss the potatoes and onions with the olive oil.
Mix the seasoned salt, pepper, thyme leaves, rosemary, and garlic powder in a small bowl.
Sprinkle the mixed herbs over the potatoes and onions, then toss them.
Roast the potatoes and onions in a 425 degree oven for 30 to 45 minutes until the potatoes are tender.
Garnish with sour cream and fresh parsley.