Baked Breakfast Potatoes with Onions
Ingredients
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Red bliss potatoes – 2 pounds
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Olive oil – 2 Tablespoons
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Onion, chopped – 1/2 cup
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Salt – 1 Tablespoon
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Pepper – 1 ½ teaspoons
Method
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In a large bowl, combine the oil and onions. Season well with salt and pepper.
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Preheat an oven to 450 degrees. Wash and dry the potatoes. Peel if desired. If the potatoes are large, cut them into halves or quarters.
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Toss the potatoes in the oil mixture, making sure that the potatoes are coated in oil. Add more oil, if needed.
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Arrange the potatoes in a single layer on a baking sheet that has been lined with aluminum foil.
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Roast until the potatoes are tender, about 45 minutes to an hour. Serve.
