Recipe for Roasted Tri-Color Potatoes with Rosemary
1 lb. tri-color Fingerling potatoes, washed and cut in half
2 large white onions, cut into thin slices
2 tbsp. extra virgin olive oil
1 tbsp. coconut oil
3 tbsp. fresh rosemary leaves, minced
3 cloves fresh garlic, minced
Salt and pepper
1. Preheat oven to 425°F.
2. Put the potatoes in a large bowl, along with olive oil, rosemary leaves, and garlic. Toss to combine and season with salt and pepper, to taste.
3. Spread the potatoes onto a large, rimmed baking sheet and arrange in a single layer without overcrowding. Place in the oven and roast for 15 minutes.
Remove the pan from the oven and turn the potatoes so they brown evenly. Return the pan to the oven and roast for another 10-15 minutes or until potatoes are fork tender.
4. While the potatoes are roasting, melt coconut oil in a large skillet over medium heat. Add sliced onion and sauté.
Stir occasionally until the onion turns deep brown, approximately 10-15 minutes. Remove from heat and season with salt and pepper, to taste.
5. Remove potatoes from oven and transfer to a large serving bowl. Add sautéed onions and toss to combine. Serve immediately.
Prep time: 10 minutes
Cook time: 25-30 minutes
These tasty and colorful roasted potatoes really dress up your dinner plate and they’re really easy to make! You can serve this side dish with just about any beef, chicken, or fish entree you choose. In fact, you can pair it with the marinated grilled chicken breasts for a hearty and healthy meal.
Enjoy roasted tri-color potatoes with your favorite entree!
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