Ingredients:

  • 1.5 lbs baby gold or red potatoes, halved or quartered
  • 4 cloves garlic, minced
  • ½ small yellow onion, thinly sliced
  • 1 tbsp fresh rosemary, finely chopped
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • ½ tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the halved potatoes, sliced onions, and minced garlic.
  3. Drizzle the olive oil over the mixture and sprinkle in the salt, pepper, smoked paprika, and rosemary. Toss vigorously until every potato piece is evenly coated.
  4. Cut four large squares of heavy-duty foil (approx. 12x12 inches) and divide the potato mixture evenly among them.
  5. Bring the long sides of the foil together and fold them down tightly twice, then fold the ends in to create a sealed pouch, leaving a small pocket of air inside.
  6. Place the packets on a baking sheet and roast for 30 minutes until the packets puff up and are fragrant.
  7. Carefully open the foil and let the potatoes sit for 2 minutes to allow the moisture to settle into a glaze.