Roasted Rosemary Potatoes
I recently made these roasted rosemary potatoes for brunch guests. It was a hit! The coffee was free flowing, of course, and the brunch was simple and delicious. You may have seen a sneak peek on Instagram. Are you following along? Hope so!
Potatoes are a wildly universal starch. Good for breakfast, lunch, dinner, as a main or a side, they are just as delicious as they are easy to prepare. I especially love serving fingerling potatoes, mostly because of their buttery texture and fun shape. They are also excellent when roasted, which is a hassle-free cooking method for busy gals (and guys!).
Ingredients:
1 pound fingerling potatoes, rinsed, dried and halved
2 tbsp olive oil, divided into 2 1-tbsp portions
2 sprigs rosemary, leaves finely chopped, stems discarded
1 white onion, thinly sliced
1⁄2 tsp sugar
1 tsp butter
salt and pepper to taste
Directions:
- Preheat oven to 400 degrees
- Toss potatoes with 1 tbsp olive oil, rosemary, salt and pepper, place on baking sheet and bake at least 30-45 minutes or until the potatoes are cooked through and golden brown
- While the potatoes roast, heat 1 tbsp olive oil in a heavy bottomed or nonstick skillet over low heat, place onions and sugar in skillet and toss to combine
- Stir onions continuously until they turn a deep golden brown color, but remain soft
- When potatoes are cooked, toss with butter and caramelized onions, season to taste
What’s your favorite potato recipe? I’d love to hear from you if you make this dish at home! Hope you enjoy…
-MW
