Potatoes are the ideal veggies packed with potassium, fiber, vitamins and are low-cal. Can you think of another food that is as versatile as the potato?? Melissa’s Produce sent over a box of items that included Baby Dutch Yellow potatoes and Ruby Gold potatoes. Perfect items to create a delicious Fall side dish with.
Along with the potatoes, I decided to throw in Melissa’s white pearl onions to create a yummy, warm addition to our dinner tonight. The pearl onions are milder than their larger counterparts and they add a touch of sweetness to the recipe. I’m all for simple recipes with simple ingredients, like roasted potatoes with pearl onions, to create an easy side dish to accompany Thanksgiving or Christmas dinner. Preparation takes the longest since the potatoes need to be cut and the onions need to be peeled.
To prepare the onions, cut off the roots while water is boiling. Add the pearl onions to the water for 30 seconds. Drain the onions into a strainer and rinse with cold water. Pinch the onions at the stem end. The onion should slip out of the peel.
For the potatoes, rinse them well. Cut the potatoes into halves or quarters.
Preheat oven to 425 and cook for 20 minutes or until crispy and golden brown.
Combine the potatoes and onions in a bowl or directly on a baking pan. Toss with the olive oil, salt and pepper and herbs.
1.5 lbs of potatoes. I used a combination of potatoes.
1 bag of white pearl onions
3 tablespoons of extra virgin olive oil
Salt and pepper
Thyme or oregano
Thanks again to Melissa’s Produce for supplying the items for this recipe.