Buttery Herbed Potatoes

Name: Buttery Herbed Potatoes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
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

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Level: Easy

Total: 50 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 50 min
Active: 25 min

Yield: 4 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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.