Tri-Color Roasted Rosemary Potatoes Recipe – A Quick Side Dish

Home » COOK » Recipes » Recipes By Course » Side Dishes » Tri-Color Roasted Rosemary Potatoes Recipe – A Quick Side Dish

Everyone loves a roast potato! Why not elevate this classic to new heights using this Roasted Rosemary Potatoes Recipe?

A bowl filled with tri-color roasted potatoes with sprigs of fresh rosemary. Text overlay says"Tri-Color Roasted Rosemary Potatoes - Quick Side Dish". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

Affiliate Disclosure
I have included affiliate links to useful products and services related to the topic of this post.
If you purchase via the links I may earn a commission.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy

Roasted Rosemary Potatoes Recipe

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

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.

The ideal accompaniment to the humble roast dinner, these colorful roasted potatoes pack a ton of flavor into every bite – and they’re super easy to make!

blank
Tri-Color Potatoes

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.





It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.

  • Fresh ProduceTri-color Fingerling Potatoes, Rosemary, Garlic, Onion
  • Coconut Oil

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Tri-Color Roasted Rosemary Potatoes

More Recipes Using Potatoes

The hero ingredients in this dish are potatoes, so here are some more recipes using the same:

The Purple Pumpkin BlogLet’s stay in touch! Join The Pumpkin Patch and get notified when I share more delicious recipes!

More Side Dish Recipes

Looking for more sides to make? Check these recipes out next:

Tri-Color Roasted Rosemary Potatoes

How Do I Make Roasted Rosemary Potatoes?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Tri-Color Roasted Rosemary Potatoes Recipe

Tri-Color Roasted Rosemary Potatoes

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Why not elevate regular roast potatoes to new heights using this Roasted Rosemary Potatoes Recipe?

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

  1. Preheat oven to 220°C/425°F/Gas 7.
  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 the potatoes onto a large, rimmed baking sheet and arrange them 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 the coconut oil in a large skillet over medium heat. Add sliced onion and sauté for 10-15 minutes, stirring occasionally, until they turn deep brown. Remove from heat and season with salt and pepper, to taste.
  5. Transfer potatoes to a large serving bowl. Add the sautéed onions and toss to combine. Serve immediately.

    Tri-Color Roasted Rosemary Potatoes Recipe

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 85mgCarbohydrates: 31gFiber: 4gSugar: 4gProtein: 3g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Did you make this recipe? Share it!

Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes!

Make It A Special Dinner!

You’ve made the side dish, but what about the rest of the courses?

Here are additional recipes to make a full meal for a dinner party!

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

Please share this post with your family and friends on social media – just use the buttons below! Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something. ♥