Rosemary Roasted Fingerling Potatoes

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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
sing!

Further Food Nutritionist Commentary:

Potatoes often wrongly get placed on the “do not eat” list. However, beyond the nutrients provided, potatoes are typically very satiating, meaning they provide the feeling of being full for longer time than other foods do, especially other carbs. Potatoes are also high in vitamin C!

By Kathleen Benson, RDN LD

Rosemary Roasted Fingerling Potatoes

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Servings: 4

Ingredients

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

Instructions

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
combine

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

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 combine 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

Nutrition Information

Per Serving:  Calories: 182 g; Total Fat: 8 g; Saturated Fat: 2 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 3 mg; Sodium: 88 mg; Potassium: 61 mg; Carbohydrate: 25 g; Fiber: 2 g; Sugar: 3g; Protein: 3 g

Nutrition Bonus: Vitamin C: 5%; Iron: 1%; Calcium: 1%; Vitamin A: 1%

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