These colorful roasted
potatoes pack a ton of flavor into every bite thanks to the winning combination
of fresh rosemary paired with garlic and sautéed onions. What’s more, they
really dress up your dinner plate – and they’re super easy to make!
Prep time: 10 minutes
Cook time: 25-30 minutes
1 lb. tri-color Fingerling
potatoes, washed and cut in half
2 T. extra virgin olive oil
3 T. fresh rosemary leaves, minced
3 cloves fresh garlic, minced
Salt and black pepper, to taste
1 T. coconut oil
2 large white onion, cut into thin strips
oven to 425°F and line a large, rimmed baking sheet with parchment paper or a
Silpat® baking mat. Set aside.
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.
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.
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.