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!
- 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 and pepper, to taste
- 1 tablespoon coconut oil
- 2 large white onion, cut into thin strips