Herb Roasted Baby Potatoes with Caramelized Onions

By • November 12, 2013 0 Comments

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Author Notes: I love caramelized onions, they give such an amaz­ing fla­vor to any meal, whether a burger, quiche, soup or this potato dish. Roasted pep­pers, mush­rooms or beets can be added to the pota­toes , I just hap­pened to have cherry toma­toes on hand. You could also toss through some baby spinach or arugula while the pota­toes are still warm, so that the leaves wilt a lit­tle. Katheryn's Kitchen

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Serves 4-6

  • 1/4 cup olive oil plus 4 tablespoons extra of oil
  • 2 pounds Baby potatoes cut in half, red or white will do.
  • Sea salt and freshly ground black pepper
  • 1/2 cup Herbs like rosemary, thyme and oregano
  • 1 Large onion thinly sliced and caramelized
  • 2 cups Cherry tomatoes, slow roasted
  • 1/2 cup Coarsely chopped up fresh dill, parsley, basil or tarragon, whichever ones are your favorite, mix them up.
  1. In a heavy thick bot­tomed pan, heat 2 table­spoons of oil over medium-low heat; cook onion, stir­ring often, until light brown, about 45 min­utes, to caramelize onions prop­erly it takes time.
  2. Heat oven to 375 degrees F. Toss pota­toes in a medium bowl with 1/4 cup of olive oil, 1 tea­spoon of sea salt and freshly ground black pepper.
  3. In another bowl toss cherry toma­toes( I used yel­low but red are fine) with 2 table­spoons of olive oil, 1/2 tea­spoon of sea salt and freshly ground black pepper.
  4. Sprin­kle the hardier herbs, thyme, rosemary and oregano, on the bot­tom of a parch­ment lined bak­ing sheet, then top with the pota­toes and cherry tomatoes.
  5. Roast until the pota­toes are ten­der and brown on the edges, 30–35 min­utes, the toma­toes will be ready at the same time.
  6. Trans­fer the pota­toes, caramelized onions and roasted cherry toma­toes to a serv­ing bowl and toss with the 1/2 cup of coarsely chopped dill, pars­ley, chives, basil or tar­ragon. Do not trans­fer over the hardier herbs that were baked in the oven, they will be too tough. They were placed on the bot­tom of the pan to trans­fer some fla­vor to the pota­toes and toma­toes. This dish can be served hot or just at room temperature.

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