Forgive me friends, it has been nine days since my last post. My how time flies!
Today’s dish is a really simple side dish that really goes with anything. Serve it with roast beef, grilled chicken, poached or steamed fish. It is also friendly to nearly every allergy and diet restriction, with the exception, of course, of low carb diets. This is not low carb by any stretch of the imagination but it is vegetarian, vegan, gluten-free, dairy free and 100% delicious.
Growing up I always went for the carbs first on my dinner plate. Bread, potatoes, rice, pasta. Give me more. I remember my dad always saying to finish the rest of my plate before dishing up more carby goodness. It’s not that I didn’t like the rest of the stuff, I just LOVED the bread and potatoes.
I prefer not to peel my potatoes but you can peel them if you prefer. Just cube them up, spread them on a baking paper lined cookie sheet. Drizzle with olive oil, salt, pepper and some thyme. Roast in hot oven for about 35 minutes flipping about halfway through. Remove from the over and toss with slice onion and roast for another 10 to 15 minutes.
- 3 or 4 medium potatoes washed and cut into small cubes
- 1/2 tsp dried thyme
- 1 tsp salt
- Freshly ground pepper (20 turns of a pepper mill)
- 2Tbsp olive oil
- 1/2 yellow onion thinly sliced
- Preheat oven to 400*F (200*C)
- Spread the cubed potatoes in a single layer on a cookie sheet lined with baking paper.
- Sprinkle with salt, pepper, thyme and olive oil. Toss around a bit to coat the potatoes.
- Bake for 35 minutes, turning about halfway through.
- Spread the onions over the top of the potatoes and toss to combine.
- Bake an addition 10 - 15 minutes until the onions are cooked.
***After I cut the onion in half from pole to pole I took the half I was using and cut it in half (along the equator) and then thinly sliced.