Tri-Color Roasted Rosemary Potatoes
Why not elevate regular roast potatoes to new heights using this Roasted Rosemary Potatoes Recipe?
Servings 4
Calories 224kcal
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 220°C/425°F/Gas 7.
- 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 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.
- 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.
- Transfer potatoes to a large serving bowl. Add the sautéed onions and toss to combine. Serve immediately.
Nutrition
Serving: 1 | Calories: 224kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Sodium: 85mg | Fiber: 4g | Sugar: 4g