Roasted Baby Potatoes with Mushrooms and Herbs
uncooked baby potatoes
12 oz, cut into quarters
12 oz, sliced
uncooked red onion(s)
2 cup(s), chopped, sliced, diced
2 tbsp(s), fresh, divided
2 tbsp(s), chopped
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Toss together potatoes, mushrooms and onions in a large bowl; drizzle with oil. Add salt, pepper, and 1 Tbsp rosemary; toss well to coat.
- Spread vegetables in a single layer in prepared pan; roast, stirring once, until potatoes are tender and browned, about 30-35 minutes. Toss with parsley and remaining 1 Tbsp rosemary; serve.