Tri-Color Roasted Rosemary Potatoes
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
Serves: 4
Ingredients
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 pepper, to taste
1 T. coconut oil
2 large white onion, cut into thin strips
Directions
Preheat oven to
425°.
Add potatoes to a large bowl, along with olive oil, rosemary leaves, and
garlic. Toss to combine and season with salt and pepper, to taste.
Spread 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 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
pepper, to taste.
Remove from potatoes from oven and transfer to a large serving bowl. Add onions
and toss to combine. Serve immediately.
Nutritional information (per serving)*
Calories: 211
Protein: 3g
Carbohydrates: 28g
Dietary Fiber: 4g
Fat: 10.4g (4g saturated)
*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only.