This recipe for Roasted Potatoes and Onions is a healthy and easy side dish that won't take a lot of time to prep or bake. It also goes well with any dish. I like to make extra and re-heat the leftovers the next morning in a skillet with a little butter for quick and easy breakfast potatoes.
6-8 baking potatoes, peeled and cut into 3/4" cubes (about 6 cups)
1 medium onion, diced
1 Tablespoon light olive oil
1 1/2 teaspoon salt
Place the diced onions and peeled and diced potatoes in a 9"x12x2" glass baking pan. Add olive oil and salt and stir or use your hands to coat the potatoes mixture with the olive oil and salt. Spread out the potatoes evenly across the bottom of the pan. Bake at 400'F for 30 minutes or until browned and tender. After 15 minutes use a spatula to turn the potatoes over.
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