Rosemary Potato Wedges With Pearl Onions - cooking recipe

Ingredients

2 large potatoes, sliced into 1/2-inch thick wedges (russets, Yukon Golds, etc.)
8 ounces white pearl onions, peeled, halved and layers mostly separated
2 tablespoons extra virgin olive oil
2 teaspoons rosemary, chopped
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Preheat oven to 400\u00b0.
Place all ingredients into a large bowl. Mix to coat everything well.
Place bowl's contents in single layer on non-stick spray-coated baking sheet and bake for 30-40 minutes, turning once half-way through cooking. Check for doneness at 30 minutes. (If your oven runs particularly hot, lower temperature to 375\u00b0.).