Roasted New Potatoes and Onions with Butter and Parsley
I love roasted potatoes, any which way. This version is especially good for a special dinner, because it gets so much flavor from both the butter and the onions, which caramelize during the roasting process. New potatoes are usually about one and one-half inches in diameter. If yours are larger, you might need to quarter them. If much smaller, just leave them whole. You can use white potatoes, but I prefer red or Yukon gold in a recipe like this for texture, flavor and color. For a different but equally delicious side dish, see the roasted new potatoes in the similar and related recipes links.
- 2 pounds new potatoes, preferably red or gold, scrubbed and halved (see comments above)
- 1 large sweet onion, peeled and very coarsely chopped
- 3 tablespoons butter, preferably unsalted, melted
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Preheat oven to 400° F. Line a large shallow-sided baking sheet with foil for easy cleanup. Spray very lightly with cooking spray. Place the potatoes and onions on the baking sheet. Drizzle with the butter and season with salt and pepper. Toss to combine, then spread into one layer. Roast until lightly browned and the potatoes are tender, about 40 minutes, depending on size. Add the parsley and toss again. Roast an additional 5 minutes. Serve immediately, or remove from oven and tent with foil to keep warm.