| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds russet potatoes, (about 2 potatoes) diced into 1/3-inch pieces
- 1 onion, diced
- Salt and coarse ground black pepper
- 6 tablespoons unsalted butter, chilled and cubed
- 4 small sprigs rosemary
Instructions
- Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F.
- Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 305 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 46 mg |
| Sodium | 526 mg |
Reviews
I made these for dinner with grilled swordfish! Wow so easy and delicious! Had some leftovers this with eggs! So much better than regular country potatoes! Definitely will be making again
Perfect every time! Great flavor and so easy. Always enjoyed by the family!
We always double the recipe so there will be leftovers. Goes perfectly with whatever meat my husband grilled.
Excellent and very easy!
A wonderful recipe. I made individual packets and assembled them a few hours ahead of time. I kept the packets in the refrigerator to keep the butter firm and then baked them in the oven. They were great.
These were a big hit with the hubby & he’s not even a big potato eater. They were easy to make & absolutely delicious. Pretty much followed the recipe except I didn’t measure the salt & pepper (just added what looked about right).
These are surprisingly delicious for how easy they are to prepare. And they are a great accompaniment for many dishes. We had with Molly Yeh’s Chicken Paprikash. They were prefect for mopping up a wonderful sauce
Loved this recipe – just the right amount of rosemary to flavor without being overpowering.
Definitely a keeper recipe. Grilled the packets instead of putting them in the oven. Was great with the Grilled Chicken Involtini from the same episode. Super easy and just delicious.
Easy and delicious!