Roasted Red and White Potatoes

• Olive oil spray
• 2 1/2 pounds small potatoes, red and white
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 teaspoons olive oil
• 3/4 teaspoon salt
• Pepper to taste
• 1 large onion (sweet preferred)

1. Preheat the oven to 425F.
2. Lightly spray a rimmed baking sheet with olive oil spray.
3. Cut the potatoes into 1-inch cubes.
4. Pat dry.
5. Put in a large bowl.
6. Stir in the remaining ingredients except the onion.
7. Spread in a single layer on the baking sheet.
8. Roast for 20 minutes, stirring once halfway through.
9. Meanwhile, cut the onion into 1-inch cubes.
10. After the potatoes have cooked for 20 minutes, add the onion, stirring well.
11. Roast for 20 minutes, or until the potatoes are lightly browned and tender when pierced with a fork, stirring once halfway through.
12. If the onion seems to be browning too quickly, stir more frequently.
13. Refrigerate half the potatoes (3 cups) in an airtight container for use in German or Mexican Potato Salad.
14. Serve the remaining potatoes.
15. (Per Serving)
16. Calories: 80
17. Total Fat: 1.0g
18. Saturated: 0.0g
19. Trans: 0.0g
20. Polyunsaturated: 0.0g
21. Monounsaturated: 0.5g
22. Cholesterol: 0mg
23. Sodium: 152mg
24. Carbohydrates: 17g
25. Fiber: 2g
26. Sugars: 2g
27. Protein: 2g
28. Dietary Exchanges
29. 1 Starch

olive oil spray, potatoes, rosemary, olive oil, salt, pepper, onion

Taken from www.epicurious.com/recipes/food/views/roasted-red-and-white-potatoes-375655 (may not work)