Name: Rosemary Potatoes with Caramelized Onions
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 pounds small red potatoes, quartered; 2 garlic cloves, minced; 1 tablespoon olive oil; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; CARAMELIZED ONIONS:; 2 large sweet onions, chopped; 2 tablespoons olive oil; 1 tablespoon sugar; 2 teaspoons balsamic vinegar

Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! —Mary Jones, Athens, Ohio

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Rosemary Potatoes with Caramelized Onions

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Yield:6 servings

Prep:15 min

Cook:45 min

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Ingredients

2 pounds small red potatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
caramelized onions:

2 large sweet onions, chopped
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons balsamic vinegar

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Directions

In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan.

Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once.
Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar.
Transfer roasted potatoes to a large bowl; stir in caramelized onions.