There is not much to say about these except that they are f-bombing delicious and I make them all the time, on request, for family near and far. Besides French fries and chips, this is the only way my little one (who is eight) will eat potatoes.
This recipe is a real treat with new baby potatoes in the summer because their skin is very thin and tight, so they practically pop when you cook them. Of course, you can do this with non-baby potatoes or fingerlings or whatever kind of potato you like. Just cut the potatoes into bite-sized pieces approximately the same size as your carrots. Definitely choose a waxy potato like Yukon golds or reds.
We put them beside anything on a plate or sometimes eat them by themselves. They are fabulous with steak and a beer. Enjoy!
Roasted Baby Potatoes and Carrots
- 1 peck of baby potatoes (a 16 ounce package, approximately), washed and halved (or not, for the tiny ones)
- 2 medium carrots, peeled and chopped into bite-sized chunks or sticks (your preference)
- 2 quarters of a medium onion, keep the quarters together
- 1 sprig of rosemary, washed and dried
- 4 cloves of garlic, peeled
- extra virgin olive oil
- salt and fresh cracked pepper to taste
Pre-heat the oven to 350 degrees. Put the potatoes, carrots, and rosemary on a jelly roll pan. Drizzle with olive oil and season generously with salt and pepper. Bake for 25 minutes, uncovered. Remove pan from oven. Shake, shift, and rotate potatoes and carrots. Season the garlic cloves and onion quarters with olive oil, salt, and pepper and add them to the pan. I leave the onion whole at this point to keep it from burning. You can cover the pan loosely for one of these early stages of cooking to make the veggies softer on the inside when they are finished–sometimes I do and sometimes I don’t. Bake for another 25 minutes. Break up the onion layers and continue to bake–uncovered for sure now–for a final 15-20 minutes to your desired level of crispy deliciousness.