Roasted Rosemary-Garlic Potatoes with Red Onion Salad

We love potatoes! They make a great side for many meals, and can also take center stage when dressed for the role. This recipe elevates taters with a bite - the flavors are rich and hearty, and makes a meal in itself. You can add protein, or avocado slices as well if you wish!

Ingredients:

8 medium size yellow potatoes, cleaned and cut in halves
4 large garlic cloves, minced
3 tablespoons of unsalted butter, melted
2 fresh sprigs of rosemary (2 tablespoons if not fresh)
1/4 of a large red onion, diced small
1 medium size jalapeño, diced small
4 tablespoons of white vinegar
3 tablespoons of extra virgin olive oil
Salt and pepper

Preparation:

1. Preheat oven to 400 degrees Fahrenheit.

2. In a large pot, place the clean and cut potatoes, and cover them with water. Let them cook for about 25 minutes, until they are almost but not quite done.

3. In the meantime, put three of the minced garlic cloves into the melted butter, put aside.

4. Put the diced onion, jalapeños, and remaining minced garlic into a small bowl. Add the olive oil, vinegar, salt and pepper. Mix well, cover it and place in the refrigerator.

5. Place the potatoes in a colander to drain the hot water and wait a few minutes for them to cool down. Once cooled, place the potatoes on a large baking sheet, lined with a silicone mat or parchment paper. Cut the potato halves again in order to make quarters, and brush them all with the garlic-butter mixture.

6. Roughly chop one of the rosemary sprigs, sprinkle over the potatoes, as well as some salt and pepper to taste. Split the remaining sprig of rosemary and place in between some of the potatoes.

7. Place in the oven and roast for 20 minutes. After 20 minutes, broil on high for 3 minutes to get a nice crisp.

8. Let potatoes cool for a few minutes, then serve by topping with the onion salad in the fridge. Enjoy!

*For vegan option, replace animal butter with plant-based butter.