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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!


  • 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


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.