thanksgiving

Recipe: Confetti Potatoes and Pearl Onions

Faith Durand
Faith DurandSVP of Content
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.
Follow
published Nov 29, 2007
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(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)
Filed in:
easter
easy
Ingredient
Potatoes
Side Dish
thanksgiving