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Tri-Color Roasted Rosemary Potatoes Recipe

potatoes, roasted, rosemary, recipe

Fingerling potatoes are very rich and flavorful. I'd call the flavor earthy and buttery. In this recipe, we use our favorite method to prepare potatoes; roasted with fresh herbs and flavor vegetables. Rosemary, garlic and sauteed onions are the sidekicks to bring out even more flavor.

There are several varieties of fingerling potatoes that are rich in Vitamin C and Potassium. They include Purple Peruvian, French Fingerling, Ruby Crescent, and the Russian Banana varieties. Fingerlings are available all year round with a peak season in the late spring and early summer. They're a bit more pricey than your average spud, but totally worth it.

This Tri-Color Roasted Rosemary Potatoes recipe is best in the cooler months if you're looking to conserve electricity. Fingerlings can be prepared in a number of ways; baked, boiled, roasted or even grilled.

They really dress up your dinner plate and make a great holiday dish. Serve them along side your favorite protein, whether it be your holiday ham or turkey, pork tenderloin or even chicken drumsticks for an every day meal.

For Meatless Monday, you can serve these fingerlings with your favorite fish. Salmon is my recommendation.

Tri-Color Roasted Rosemary Potatoes Recipe

Recipe by melsaywhat

Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes
Serves: 4

  • 1 lb. Tri-Color Fingerling Potatoes, Washed and Halved
  • 2 Tbsp. Extra Virgin Olive Oil
  • 3 Tbsp. Fresh Rosemary Leaves, Minced
  • 3 Cloves Fresh Garlic, Minced
  • 2 Large White Onion, Thinly Sliced

Cooking Directions

  1. Preheat oven to 425°.
  2. In a large bowl, combine potatoes, olive oil, rosemary and garlic. Toss to combine and season with salt and pepper.
  3. On a large, rimmed baking sheet, arrange potatoes in a single layer without overcrowding.
  4. Roast in the oven for 15 minutes.
  5. Remove baking sheet from the oven and turn the potatoes for an even brown.
  6. Return to oven for another 10-15 minutes or until potatoes are fork tender.
  7. While the potatoes are still roasting, melt coconut oil in a large skillet over medium heat.
  8. Saute sliced onions, stirring occasionally until they turn deep brown, approximately 10 minutes. Remove onions from heat and season with salt and pepper.
  9. Remove from potatoes from oven and transfer to a large serving bowl.
  10. Add onions and toss to combine.
  11. Serve immediately.

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