Ingredients

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

Instructions

Preheat the oven to 400 degrees F.

In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet.
Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. 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.