Cooking On Sale

Potatoes and Onion are pretty basic things and pretty cheap at most supermarkets. I bought these at Super 88. The potatoes were $1.07 and the onions were $0.97. That’s an entire meal for about $2. And when I say meal, I mean three meals because this makes plenty–enough for leftovers.

Rosemary can be costly as can most herbs and spices, but you can make this recipe without that and it’ll still be delicious. I got my rosemary for free from my friend Steve’s mom. She has a massive rosemary plant growing in her room and it makes the whole place smell wonderful.

Preheat your oven to 400°F. Peel and chop the potatoes. You’ll want them to be about 1/2 an inch to 1 inch thick. Chop the onions but leave them in large pieces. Separate the layers after you’re done chopping.

Toss the onions and potatoes with olive oil, salt and pepper and place in a glass baking dish. Stick two rosemary branches in the middle of the dish. Put in the oven for 20 minutes.

After 20 minutes, give the roasted potatoes and onions a stir and put back in the oven for 10 minutes. Continue doing this until they look like they’re done. I like a little bit of caramelization on the onions, but some people like them cooked less, and some prefer them almost blackened. It’s your call.

Flogging Molly – If I Ever Leave This World Alive
Flogging Molly – What’s Left of the Flag

Potatoes and onions make me think of the Irish side of my family, so in honor of my Irish background I present you with a Celtic punk band (they aren’t from Ireland, but it’s close…ish). If I Ever Leave This World Alive is more subdued than What’s Left of the Flag, but they work for different occasions. So whether you want a quiet day at home cooking or you have some odd compulsion to dance as you roast potatoes, you can turn to Flogging Molly for inspiration.