Roasted potatoes with onion, corn and garlic
I cook this side dish often, because it is very popular in my family. I serve it to roasted chicken, chicken steaks, pork steaks...Sometimes I sprinkle potatoes with rosemary or thyme before baking. Or I add whole twigs of these herbs (then you have to remove them before serving). I sometimes sprinkle with chopped fresh parsley or chives during serving. It is very simple recipe. Your whole family will love it.
Ingredients for 2 servings:
- oil (1 – 2 tbsp.)
- medium potato (4 pcs) (Tips ↓1)
- peel, cut into cubes (size approx. 2 to 3 cm = 0,8 to 1,2 in.)
- salt (to taste)
- ground pepper (to taste)
- medium red onion (2 pcs)
- peel, cut into two halves
- each half cut into 3 wedges
- corn (to taste)
- I used frozen (approx. 4 heaped tbsp.)
- garlic (4 cloves)
- peel, chop into coarse pieces
Preparation:
- lay baking paper in the roasting pan (Tips ↓2)
- brush with oil (1 – 2 tbsp.)
- put cubes of potatoes
- sprinkle with salt and ground pepper (Tips ↓3)
- roast in preheated oven at 220°C (428°F)
- after 20 minutes add red onion into roasting pan (potatoes start to be golden, but they are still little bit raw)
- after another 10 minutes add corn
- after another 5 minutes add garlic
- roast for approx. 4 to 5 minutes (be careful, garlic mustn’t be burned)
- you can serve with any meat (roasted, grilled, cooked) or with fish
Tips:
- Be careful, the variety of potatoes is very important. Potatoes mustn’t be soft. They have to be hard and not too watery. Otherwise they will be burned and won’t be tasty.
- I made photo of my roasted potatoes in small roasting pan. But for roasting it is necessary to use big roasting pan.
- Now sprinkle with herbs, if you want (thyme, rosemary, oregano).