Author Notes
When roasting potatoes, choose the smallest ones you can find; the more times you have to cut a potato, the more places it can lose moisture while roasting. To prevent the vegetables from leaving their crusts behind on the baking sheet, allow them to rest for five minutes and steam themselves off the surface of the pan before removing them with a metal spatula. —Jennifer Clair
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Ingredients
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1 pound
small new or fingerling potatoes, cut in half lengthwise
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1
red onion, peeled and cut into ½-inch thick wedges (with some of the root attached at the base to hold the layers together)
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1 pound
butternut squash, peeled, seeded, and cut into 1-inch cubes
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4 tablespoons
extra-virgin olive oil
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1 tablespoon
fresh rosemary, chopped
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1 pinch
kosher salt, plus more to taste
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1 pinch
freshly ground black pepper, plus more to taste
Directions
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Preheat oven to 375° F. In a large mixing bowl, combine the potatoes, onion wedges, oil, and herbs, and toss until the vegetables are evenly coated. Arrange the vegetables so their cut surfaces are face down on a rimmed baking sheet. Sprinkle with salt and pepper (from twelve inches above for an even coating) and roast, without stirring, for 30 minutes.
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After 30 minutes, check to see if the vegetables are tender and lightly browned on the underside. If not, return to the oven in 10-minute increments until they are both.
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Remove from the oven and let stand for 5 minutes. Using a thin metal or hard plastic spatula, remove the vegetables from the baking sheet, and serve warm.
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