Anita’s Creamy and Crispy Roasted Rosemary Potatoes

Ingredients

2 lb. yellow pee wee potatoes

2 fresh sprigs of Rosemary, minced

1 large onion, in slices

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon of garlic powder

1 teaspoon salt

1 teaspoon granulated black pepper

1/4 teaspoon paprika

5 Tablespoon of Extra Virgen Olive Oil

Preparation:

1. Preheat oven to 400 degrees Fahrenheit and place a baking pan into the oven.
2. Cut larger potatoes in half so they all can cook evenly
3. Use a large zip-lock bag and place potatoes and sliced onions inside. Drizzle with olive oil to coat well.
4. Add salt, pepper, dried oregano, basil, garlic powder, fresh minced rosemary, and paprika. Make sure when closing the bag, take the air out completely of the bag.
5. Remove seasoned potatoes and onions out from bag and place them evenly over the hot baking pan.
6. Roast for 45 to 50 minutes, stirring every 20 minutes to cook evenly until crispy and golden brown.
7. Enjoy!