Description
When it comes to recipes, sometimes simple is best! This tri-color roasted rosemary potatoes side dish proves that you don't need to be a master chef to make a delicious dinner.
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
Instructions
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
