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Red Potato and Onion Bake




Source of Recipe


Internet


List of Ingredients




8 large red potatoes (about 3 lbs.)
6 medium-size red onions (about 1 1/2 lbs.)
2 Tbs. olive or salad oil
1 1/2 tsp. salt
1 tsp. coarsely ground black pepper
1 tsp. dried thyme leaves


Recipe



Preheat oven to 425 degrees. Cut each potato into quarters. Cut each onion lengthwise in half, keeping skin and root end on.

In large roasting pan (about 17x12 inches), toss potatoes and onions with olive or salad oil, salt, pepper, and dried thyme leaves until vegetables are well coated. Roast vegetables 45 minutes, turning them with pancake turner once or twice, until golden and fork-tender.

Arrange potatoes and onions on warm large platter. Serve warm or cover and refrigerate to serve cold later.