In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat brings out the herbs’ flavors, but they stay green and fresh tasting.
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This is a great side for any simply prepare protein when your herb garden is in full force. I cut the amount of olive oil and baked the potatoes and onions at a 425 degree convection setting. This seemed to correct the onion burn other reviewers noted.
This is absolutely delicious, and so simple! Every time I've made it I have gotten requests for the recipe.
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