Ingredients:
1 1/2 lbs potatoes, small and firm
2 tablespoons butter
2 tablespoons olive oil
2 red onions, cut into chunks
8 cloves garlic, unpeeled
2 tablespoons fresh rosemary, chopped
salt, to taste
black pepper, to taste
Directions:
Preheat the oven to 450 F Peel the potatoes, cut into quarters, and rinse with water.
To ensure that the potatoes remain crisp, they should be completely dry before cooking.
Place the butter and oil in a roasting pan and place in the oven to heat.
When the butter has melted and is foaming, add the potatoes, red onions, garlic and rosemary.
Toss well and then spread out in a single layer.
Place the pan in the oven and roast for about 25 minutes until the potatoes are golden and tender when tested with a fork.
Shake the pan from time to time to redistribute the potatoes.
When they are cooked through, season with salt and pepper.
Note: Salt the potatoes a few minutes before the end of cooking, as this will help them retain their shape.
Enjoy!
Servings: 4
Time preparation: 10 min.
Time total: 35 min.