Potatoes and Onions

• 2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
• 1 pound cippolini onions, peeled
• 1/4 cup extra-virgin olive oil
• 2 teaspoons dried rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees F.
2. In a large bowl, toss together all of the ingredients.
3. Spread the mixture in a single layer on a baking sheet.
4. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes.
5. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

potatoes, cippolini onions, extravirgin olive oil, rosemary, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/potatoes-and-onions-recipe.html (may not work)