Roasted Fingerling Potatoes with Rosemary and Caramelized Onions

As an avid home cook, I am always looking for interesting side dishes to serve –
– especially for breakfast. Though potatoes are good eating at any time of day!
I love potatoes, but don’t often make them. However, when I do, I want to be
sure they are excellent. This dish was born from a few of my favorite ingredients:
rosemary and caramelized onions. Together with buttery fingerling potatoes,
they make a truly delicious meal accompaniment. There is no better way to
cook than to combine a few, fresh ingredients that pair famously, and have the
confidence to do just enough to bring everything together and let the ingredients

Roasted Fingerling Potatoes with Rosemary and Caramelized Onions

1 pound fingerling potatoes, rinsed, dried and halved
2 tbsp olive oil, divided into 2 1-tbsp portions
2 sprigs rosemary, leaves finely chopped, stems discarded
1 white onion, thinly sliced
1⁄2 tsp sugar
1 tsp butter
salt and pepper to taste


1. Preheat oven to 400 degrees

2. Toss potatoes with 1 tbsp olive oil, rosemary, salt and pepper, place on
baking sheet and bake at least 30-45 minutes or until the potatoes are
cooked through and golden brown

3. While the potatoes roast, heat 1 tbsp olive oil in a heavy bottomed or
nonstick skillet over low heat, place onions and sugar in skillet and toss to

4. Stir onions continuously until they turn a deep golden brown color, but
remain soft

5. When potatoes are cooked, toss with butter and caramelized onions,
season to taste

Roasted Fingerling Potatoes with Rosemary and Caramelized Onions

2 thoughts on “Roasted Fingerling Potatoes with Rosemary and Caramelized Onions”

  1. What an interesting idea to put caramlized onions in a potato dish, I never thought about that before. This recipe looks yummy.

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