Roasted Rosemary Fingerling Potatoes
Taking full advantage of the beauty of fingerling potatoes, these little gems are perfect for roasting and pair amazingly well with rosemary, onions, and garlic. Plus, they add a splash of color to your dinner plate.
Ingredients
- 1 pound tri-color Fingerling potatoes, washed and cut in half
- 4 tablespoons organic extra virgin olive oil, divided plus extra for greasing
- 3 tablespoons fresh rosemary, minced
- 3 cloves garlic, minced
- sea salt and black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 2 large yellow onions, peeled and cut thinly
Instructions
- Preheat oven to 425°F
- Lightly grease a rimmed baking sheet with olive oil or line with parchment paper or a silicone baking mat
- Place potatoes, 2 tablespoons olive oil, rosemary, and garlic in a bowl and toss to combine
- Add sea salt and black pepper
- Layer potatoes on the baking sheet in a single layer
- Roast in preheated oven for 15 minutes
- Gently toss potatoes to help them brown evenly and return to the oven
- Roast for another 10-15 minutes, potatoes should be fork-tender
- While potatoes are roasting, add onions and 2 tablespoons olive oil to a large skillet
- Sautee over medium heat, stirring occasionally, until they turn golden brown, about 10 minutes
- Remove onions from heat
- Place roasted potatoes and sauteed onions in a large bowl and toss to combine
- Add extra sea salt and pepper if neededServe immediatelyEnjoy!