Potatoes and Onions
	2 lbs    new potatoes (white, red, or Yukon gold or a mix of them all), scrubbed and halved   1 lb    cippolini or pearl onions, blanched and peeled   1/4 cup    extra-virgin olive oil   2 tsp    dried rosemary   1 tsp    salt   1 tsp    freshly ground black pepper     1 Preheat the oven to 400 degrees F. 2 In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.