Purple Potatoes with Rosemary and Caramelized Onions

Purple Potatoes with Rosemary and Caramelized Onions
Purple Potatoes with Rosemary and Caramelized Onions
Barbara Kiebel

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!

5
Servings
201
Calories Per Serving
Deliver Ingredients

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

Sugar
40g
44%
Carbohydrate, by difference
60g
46%
Vitamin C, total ascorbic acid
24mg
32%
Calcium, Ca
47mg
5%
Folate, total
7µg
2%
Iron, Fe
3mg
17%
Phosphorus, P
49mg
7%
Sodium, Na
1711mg
100%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.