Roasted Rosemary-Onion Baby Red Potatoes

by Allison @ Alli 'n Son on May 1, 2011

I’m terrible at coming up with side dishes for meals. Terrible. It’s usually a last minute thought, which involves baby carrots and ranch dressing. Sometimes, if I’m feeling wild, I’ll even warm up a bag of frozen broccoli.

Yes, I’m crazy like that.

But sometimes the meal calls for something heartier than baby carrots. Don’t get me wrong, I love me some carrots, but after 3 or 4 days in a row, they begin to lose their appeal. I think Hubs would agree.

Yes, yes, he’s nodding his head.

So instead of a bag of carrots or broccoli I grab the nearest bag I can find. The bag of potatoes. A staple in our house, staking it’s claim on the top of the fridge. Too often forgotten because, well, it’s on top of the fridge.

It’s a shame really that I so often forget about this dish. It’s oh so good and super easy. Just chop.

Roasted Rosemary-Onion Baby Red Potatoes

Who doesn’t like chopping? Take that man-who-cut-me-off-in-traffic! Uh, I mean potatoes.

Roasted Rosemary-Onion Baby Red Potatoes

Toss. Mix. Stir. Repeat.

Then bake until golden brown and fragrant.

Roasted Rosemary-Onion Baby Red Potatoes
Om nom nom. I think that’s the technical term for how it smells.

This side dish is the perfect accent to any meat and potatoes kind of meal. Yet, it’s not as boring as say a baked potato {snooze}. Or say you don’t eat a lot of red meat in your house, like ours, it’s perfectly paired with pork chops, bacon-wrapped turkey tenderloin, and just abut anything on the grill.

It may even go well with {gasp!} broccoli and carrots.

Roasted Rosemary-Onion Baby Red Potatoes

Meal Plan


Monday: Tofu something, Hubs is in charge
Tuesday: Taco soup
Wednesday: Santa Fe Bean Casserole
Thursday: Brats on the grill with sweet potato fries
Friday: Homemade pizza on beer battered crust and homemade sauce {}
Saturday: Leftovers
Sunday: French toast

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