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Rosemary-Garlic roasted potatoes

Rosemary-Garlic roasted potatoes

Enough red-skinned potatoes to feed four, cut in wedges

2 large Vidalia onions, cut in wedges or chunks

A few sprigs of rosemary, strip off the leaves

4 or 5 cloves of garlic, coarsely chopped

1/4 cup extra-virgin olive oil

Sea salt to taste

Freshly ground black pepper

Preheat oven to 425 degrees. Put wedged potatoes and onions in a large bowl. Add garlic, olive oil, salt, and pepper and then toss until thoroughly coated and rosemary, garlic, salt, and pepper is evenly distributed.

Spread mixture on flat roasting pan, at least 9 x 13. Roast 45 minutes or until vegetables are tender and lightly browned and crispy on the edges.