Roasted potatoes and peas with onion, rosemary and white wine

Preheat the oven to 425F. Cut the potatoes into chunks for more surface to crisp.

Add peas and about half an onion, a splash of white wine, plenty of salt and pepper, a good amount of extra virgin olive oil and a little rosemary; toss by hand.

Turn each potato so its largest flat surface touches the pan, with the peas on top.

Cover with aluminum foil and roast about 40 minutes, until the liquid has evaporated and the potatoes are nearly cooked through.

Uncover and keep roasting until the potatoes are crisp on the bottom and fluffy inside.