Tri-Color Roasted Rosemary Potatoes a flavorful, hearty side dish that the entire family will love. Crispy on the outside and creamy on the inside, they’re delicious!
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Tri-Color Roasted Rosemary Potatoes make dinner fun!
New potatoes were always my go-to for roasted potatoes; but now that I’ve discovered Fingerling potatoes, they’re my preferred choice. Until recently, I didn’t know that the potatoes were their own variety. Fingerling potatoes get their name because they are about the size of your finger when fully-matured. The skin is very delicate and doesn’t need to be removed prior to cooking. Think of all those extra vitamins you’re getting!
These are fun to use when you’re going for that WOW! factor with your dish. The rich purple, gold, and red colors demand attention. When you add fresh herbs, the bright green adds another color impact. Tri-Color Roasted Rosemary Potatoes will easily be one of the most talked about dishes you ever put on your table.
Try this amazing side dish with one of our favorites:
Crispy Salmon with Herb Butter
Smothered Mediterranean Pork Chops
Ingredients:
1 lb. tri-color Fingerling potatoes, washed and cut in half
2 tablespoons extra virgin olive oil
3 tablespoons fresh rosemary leaves, minced
3 cloves fresh garlic, minced
Salt and black pepper, to taste
1 tablespoon coconut oil
2 large white onion, cut into thin strips
Instructions:
Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Add potatoes to a large bowl, along with olive oil, rosemary leaves, and garlic. Toss to combine and season with salt and black pepper, to taste.
Spread potatoes onto prepared baking sheet and arrange in a single layer without overcrowding. Place in preheated oven and roast for 15 minutes. Remove pan from oven and turn potatoes so they brown evenly. Return to oven and roast for another 10-15 minutes, or until potatoes are fork tender.
While the potatoes are roasting, melt coconut oil in a large skillet over medium heat. Add sliced onion and sauté, stirring occasionally, until they turn deep brown, approximately 10-15 minutes. Remove from heat and season with salt and black pepper, to taste.
Remove from potatoes from oven and transfer to a large serving bowl. Add onions and toss to combine. Serve immediately.
Tri-Color Roasted Rosemary Potatoes
Crispy on the outside, creamy on the inside, Tri-Color Roasted Rosemary Potatoes are pretty and flavorful for the dinner table!
Ingredients
- 1 lb. tri-color Fingerling potatoes, washed and cut in half
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh rosemary leaves, minced
- 3 cloves fresh garlic, minced
- Salt and black pepper, to taste
- 1 tablespoon coconut oil
- 2 large white onion, cut into thin strips
Instructions
Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Add potatoes to a large bowl, along with olive oil, rosemary leaves, and garlic. Toss to combine and season with salt and black pepper, to taste.
Spread potatoes onto prepared baking sheet and arrange in a single layer without overcrowding. Place in preheated oven and roast for 15 minutes. Remove pan from oven and turn potatoes so they brown evenly. Return to oven and roast for another 10-15 minutes, or until potatoes are fork tender.
While the potatoes are roasting, melt coconut oil in a large skillet over medium heat. Add sliced onion and sauté, stirring occasionally, until they turn deep brown, approximately 10-15 minutes. Remove from heat and season with salt and black pepper, to taste.
Removefrom potatoes from oven and transfer to a large serving bowl. Add onions and toss to combine. Serve immediately.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 157mgCarbohydrates: 31gFiber: 4gSugar: 4gProtein: 3g
This data was provided and calculated by Nutritionix on 10/11/2020
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