Herb roasted potatoes and pearl onions

Ingredients

• 2 pounds red potatoes, well-scrubbed and cut into quarters
• 1 package (10 ounces) pearl onions
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons dried basil
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon dried rosemary
• 1 teaspoon freshly ground black pepper

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Preparation

• Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray.
• Boil a pot of water (fill about 2 inches deep). Once boiling, add pearl onions and parboil for 5-6 minutes, or until skins begin to loosen. Drain water, fill pot with cold water and peel skins until you have a tender, translucent onion.
• In a large mixing bowl, combine olive oil, basil, thyme, paprika, salt, rosemary and pepper. Add potatoes and onions. Toss with your hands to coat lightly with oil and seasonings. Transfer to the cookie sheet.
• Bake 30 minutes, or until potatoes are browned and tender. Sprinkle with salt and pepper, and serve.

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