Ingredients:
- 10 medium red potatoes, washed.
- 1 white onion, sliced.
- 3 tablespoons olive or canola oil.
- 10 dried rosemary leaves.
- 1 tablespoon yellow curry powder.
- 1 teaspoon salt.
- 1 teaspoon black pepper.
Instructions:
1. Preheat the oven to 230°C (450°F) on the turbo setting.
2. Cut the potatoes into quarters and place them in a medium-sized baking dish.
3. Add the onion and the rest of the ingredients, mixing well until evenly coated.
4. Add half a cup of boiling water and cover the dish with aluminum foil. Bake in the oven until tender, about 45 minutes.
5. Remove the aluminum foil, reduce the temperature to 200°C (390°F), and bake for an additional 10-15 minutes until nicely browned. Remove and serve.