Tri-Color Roasted Rosemary Potatoes Recipe

Wondering what to serve at your next cookout to go with the steak or burgers? This Tri-Color Roasted Rosemary Potatoes Recipe is the perfect side dish. This recipe is quick to make, looks great on the plate and packs a ton of flavor into every bite thanks to the winning combination of fresh rosemary paired with garlic and sautéed onions. These take a whole whomping 10 minutes to prep and 25 minutes to cook.

This recipe serves 4 so if you are having a party simply double or triple the recipe.

Trouble finding fingerling potatoes? Be sure to check out your local farmers market and see if they have any available.

Tri-Color 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

Tri-Color Roasted Rosemary Potatoes Recipe 
Directions

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 potatoes from oven and transfer to a large serving bowl. Add onions and toss to combine. Serve immediately.

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