Ah, potatoes. The food love of my life. And Tri-Color Roasted Rosemary Potatoes are just another fantastic way to enjoy our love for potatoes.
When we’re talking about potatoes, a lot of things come to mind. Garlic mashed potatoes, cheesy potatoes, and Low Calorie Hashbrown Casserole are all insanely scrumptious and crazy delicious ways to our favorite ingredient.
A couple years ago, I ran across tri-color potatoes at a local grocery store and tried them out. The taste—amazing. Combined with that, I was so impressed with the colorful shades that potatoes are available in.
If you haven’t heard…colorful food is great for you. With this recipe, we’re talking about nutrient rich ingredients combined with oil, onions, garlic and herbs and roasted to a delicious dinner side dish.
With a cook time of just 25-30 minutes, dinner will be on the table in no time at all!
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!
Colorful Rosemary Roasted Potatoes Recipe
- 1 pound 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 to taste
- pepper to taste
- 1 tablespoon coconut oil
- 2 large white onion cut into thin strips
- 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, occasionally stirring, 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!
I love rosemary potatoes and now and then get a bag of the mixed potatoes - I use walnut oil or olive oil though but other than that make them as you do - a favorite for sure!!