5
1 rating

Purple Potatoes with Rosemary and Caramelized Onions

Purple Potatoes with Rosemary and Caramelized Onions

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!

Ingredients

  • 2 Pounds 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.

Nutritional Facts
Servings5
Calories Per Serving57
Total Fat1g2%
Sugar2gN/A
Saturated0.2g0.9%
Protein1g3%
Carbs11g4%
Vitamin B60.2mg8.8%
Vitamin C11mg18%
Vitamin E0.2mg0.9%
Vitamin K2µg2%
Calcium19mg2%
Fiber2g6%
Folate (food)14µgN/A
Folate equivalent (total)14µg3%
Iron0.4mg2.3%
Magnesium13mg3%
Monounsaturated0.8gN/A
Niacin (B3)0.4mg2.1%
Phosphorus35mg5%
Polyunsaturated0.1gN/A
Potassium218mg6%
Sodium189mg8%
Zinc0.2mg1.3%