Ingredients
Scale
- For the Roasted Rosemary Potatoes:
- 8 medium red potatoes
- 1/2 red onion, diced
- 2 Tbls. chopped fresh rosemary
- 4 garlic cloves minced
- Salt and pepper
- 1/4 cup olive oil
- 1/4 cup Parmesan Reggiano cheese
- For the Sour Cream Chive Sauce:
- 1 cup sour cream
- 2 Tbls. chives, minced
- dash of salt and pepper
Instructions
- Place cookie sheet in oven and heat to 375 degrees. Cut the potatoes in small 1/4 inch chunks and pour into a large bowl. Mix the diced red onion, rosemary, salt and pepper, and olive oil separately. Pour over potatoes and mix together.
- Bake uncovered 30 minutes. After 30 minutes stir potatoes to cook evenly and prevent from sticking. Bake an additional 30 minutes and stir the potatoes once more. Sprinkle with cheese the last 10-15 minutes of baking.
- Transfer to serving bowl. Serve with sour cream chive sauce.