This roasted potato recipe is made practically addictive by adding roasted onions, smoked paprika and creamy blue cheese.
- Large bowl
- 1.5 lbs Little Potatoes
- 3 Tbsp olive oil
- 3/4 tsp smoked paprika
- 1/4 + 1/8 tsp salt
- 1/4 tsp ground pepper
- 1 red onion, peeled and cut into 1/2-inch wedges through the root
- 3 Tbsp blue cheese, crumbled
- 3 Tbsp flat-leaf parsley, minced
Preheat oven to 400 °F. Lightly coat two baking sheets with cooking spray.
In a large bowl, combine the potatoes, two tablespoons of olive oil, smoked paprika, salt and pepper. Toss to coat the potatoes.
Add the onion wedges and the remaining one tablespoon of olive oil. Gently toss to coat.
Transfer the potatoes and onions to the two baking sheets.
Cut each onion wedge into three pieces.
Transfer the vegetables to a bowl, and toss with the blue cheese and parsley. Serve.