1 ¼ pounds small red potatoes, halved (or quartered)
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¾ cup sliced yellow onions in ¼- to ½-inch strips
Heat the oven to 425ºF. Line a sheet pan with parchment paper.
In a large bowl, toss the potatoes with the oil, salt, pepper, and garlic powder.
Arrange the onions in a single layer, very close together, on the sheet pan.
Spread the potato mixture on top of the onions, also in a single layer.
Roast for 20 to 25 minutes, until the potatoes are browned on the outside and soft inside.
From Festive Favorites: Entertaining with the California Culinary Academy.
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