Rosemary Roasted Potatoes
|Potatoes||2 Pound (small, red, thin-skinned, 1 to 2 inches in diameter)|
|Red onion||1 Small, finely chopped|
|Lemon juice||1 Tablespoon|
|Dry rosemary||1 Teaspoon|
|Olive oil||1 Tablespoon|
Scrub potatoes, but do not peel; cut in half if larger than 1 inch in diameter.
Arrange in a single layer in a shallow pan.
Sprinkle onion, lemon juice, and rosemary over potatoes.
Pour olive oil into pan to a depth of 1/8 inch.
Turn potatoes over in oil.
Bake, uncovered, in a 400° oven, shaking pan occasionally to rotate potatoes in oil, until largest potatoes are fork-tender (25 to 40 minutes).
Season to taste with salt.