Servings
2Prep
10 minCook
20 minIngredients
| small purple, golden, and red potatoes | 12-15 | |
| olive oil or grape seed oil | 1 tbsp | |
| onion | 1 medium | |
| fresh or dried rosemary | 2 sprigs or 3/4 tsp | |
| fresh or dried thyme | 2 sprigs or 1/2 tsp | |
| salt and pepper | 1/2 tsp each |
Roasted Rainbow Potatoes with Rosemary look beautiful on a plate and melt in your mouth. They roast up in the oven and have a light herbaceous taste.
- Wash the potatoes and cut them in half.
- Cut your onion in 8 to 10 chunks.
- On your baking stone or baking sheet, toss the potatoes and onion with the remainder of the ingredients.
- Put them in a 425 degree oven for 10 minutes. Then take them out and stir.
- Cook them another 15-20 minutes depending on how crispy you like them.
These are wonderful just as they are. They melt in your mouth. I like to serve them with a little sour cream. Yummy! This is enough for 2, but it can easily be doubled and even tripled for easy an easy side dish for get-togethers.
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