Tuscan Potatoes

This Italian recipe came from my brother when he visited a restaurant in Dublin, Ireland. The waiter was nice enough to part with it. The rosemary is quite strong, so use it carefully.

A wonderful dish. When baked, the garlic and onion become very mellow.


8 small red “new” potatoes (baby reds)
1 medium red onion, coarse chopped
1 head of garlic, peeled and left whole
2 tbs. XV olive oil
1 tsp. dried crushed rosemary
Salt and fresh ground black pepper to taste.


Wash and half the potatoes. Keep the skins on.

Add to a covered baking dish with the onion and garlic. Add the remaining ingredients and stir to coat the potatoes.

Bake covered in the oven at 350 degrees until just tender, about 45 minutes. Stir once during baking.

Serves 4.


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