Purple Potatoes With Rosemary And Caramelized Onions

Name: Purple Potatoes With Rosemary And Caramelized Onions
Ingredients: 2 pound purple, fingerling, red, or yukon gold potatoes, sliced; 2 medium-sized onions, sliced; 3 cloves garlic, minced; olive oil, to taste; salt and pepper, to taste

Creative Culinary|March 3, 2013 8:56 pm EST

5 (1 ratings)

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This dish is normally made with red or fingerling potatoes, but I had purple potatoes delivered in my CSA box. Aren't they pretty? But mashed just seemed wrong. Really, tell me — how often are potatoes so gorgeous? Full disclosure? I do love purple; it's my favorite color!

Servings

5

Ingredients

2 pound purple, fingerling, red, or yukon gold potatoes, sliced
2 medium-sized onions, sliced
3 cloves garlic, minced
olive oil, to taste
salt and pepper, to taste

Directions

Preheat the oven to 350 degrees.
Mix together the potatoes, onions, and garlic in a large roasting pan or baking sheet. Coat with olive oil and season with salt and pepper, to taste.
Bake uncovered for 30 minutes. Test potatoes with a fork for doneness; continue to cook in 5-minute increments until the potatoes can be easily punctured with a fork. Season with more salt and pepper, to taste, and serve.