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Tri-Color Roasted Rosemary Potatoes

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When it comes to enhancing your mealtime experience, the right side dish can make all the difference. Tri-Color Roasted Rosemary Potatoes are not only visually appealing but also offer a burst of flavor with every bite, making them a perfect accompaniment to any main course. Combining the aromatic notes of fresh rosemary, the savory essence of garlic, and the sweetness of sautéed onions, this dish is as delightful to the palate as it is to the eyes.
These vibrant fingerling potatoes are easy to prepare, requiring only a few ingredients and minimal prep time. With just 10 minutes of preparation followed by a roasting period, you can have a delicious side ready to dress up your dinner plate in no time.
With a serving size that easily accommodates four people, these Tri-Color Roasted Rosemary Potatoes are not only nutritious but also promising a satisfying experience free from artificial additives. Packed with fiber and low in calories, they contribute wonderfully to a balanced diet.
These roasted potatoes are perfect alongside grilled meats, served with a zesty salad, or even as a comforting addition to your holiday table. Don’t miss out on trying this delicious side dish at your next meal. Have you tried making these roasted potatoes? Please share your experience in the comments below!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 servings
Course: Sides
Cuisine: International
Calories: 214
Ingredients Method Nutrition

Ingredients
  

  • 1 lb. 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

Method
 

  1. Preheat oven to 425°.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from potatoes from oven and transfer to a large serving bowl. Add onions and toss to combine. Serve immediately.

Nutrition

Calories: 214kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 11mgPotassium: 606mgFiber: 4gSugar: 4gVitamin A: 48IUVitamin C: 29mgCalcium: 40mgIron: 1mg

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