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Recipe: Confetti Potatoes and Pearl Onions

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
published Nov 29, 2007
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(Image credit: Apartment Therapy)

We chopped everything into even pieces, drizzled some olive oil over with herbs and salt and roasted. See the results below!

(Image credit: Apartment Therapy)

Confetti Potatoes and Pearl Onions
serves 2-4 as a side

About two pounds mixed baby potatoes
About one pound pearl onions
Kosher salt
Black pepper
Olive oil
4 sprigs of rosemary
4-6 sprigs of thyme

Heat the oven to 400°F. Cut the potatoes into quarters – just a little larger than the onions. Cut the top off each onion, then slice in half and shuck away the skin. Toss the potatoes in a bowl and drizzle with about 1/4 cup of olive oil, at least 2 teaspoons of kosher salt and a teaspoon of pepper. Adjust to taste.

Pour the potatoes and onions into a 9×13 baking dish. Cut each sprig of herbs into 4 pieces and tuck in among the potatoes. Roast for about 35-40 minutes, or until the potatoes are tender.

(Image credit: Apartment Therapy)
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easter
easy
Ingredient
Potatoes
Side Dish
thanksgiving