Three Color Roasted Potatoes

Roasted tri-color fingerling potatoes with olive oil, rosemary, garlic, and sauteed onions.

• Category: Side Dish
• Prep: 15 minutes
• Cook: 25 to 30 minutes
• Yield: Varies

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 black pepper, to taste
• 1 tablespoon coconut oil
• 2 large white onions, cut into thin strips

Directions

1. Preheat oven to 425°F and line a large rimmed baking sheet.
2. Toss potatoes with olive oil, rosemary, garlic, salt, and pepper.
3. Spread on the baking sheet in a single layer and roast for 15 minutes.
4. Turn the potatoes and roast another 10 to 15 minutes, or until fork tender.
5. While potatoes roast, saute onions in coconut oil until deep brown, about 10 to 15 minutes.
6. Add onions to the potatoes, toss gently, and serve immediately.