Tri-Color Roasted Fingerling Potatoes

These colorful vegan roasted fingerling potatoes pack a ton of different flavor into every bite because of the winning combination of fresh rosemary paired with garlic and sautéed onions. What’s more, they really dress up your dinner plate – and they’re super easy to make!.

Ingredients for this Recipe :

• 1 lb. tri-color Fingerling potatoes, washed and cut in half
• 2 tbsp extra virgin olive oil
• 3 tbsp fresh rosemary leaves, minced
• 3 cloves fresh garlic, minced
• Salt and black pepper, to taste
• 1 tbsp coconut oil
• 2 large white onions, cut into thin strips

How to Make Roasted Fingerling Potatoes :

Step One:

Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Step Two:

Add potatoes to a large bowl, along with olive oil, rosemary leaves, and garlic. Toss to combine and season with salt and black pepper, to taste.

Step Three:

Spread potatoes onto the prepared baking sheet and arrange in a single layer without overcrowding. Place in preheated oven and roast for 15 minutes. Remove pan from oven and turn potatoes so they brown evenly. Return to oven and roast for another 10-15 minutes, or until potatoes are fork-tender.

Step Four:

While the potatoes are roasting, melt coconut oil in a large skillet over medium heat. Add sliced onion and sauté, stirring occasionally, until they turn deep brown, approximately 10-15 minutes. Remove from heat and season with salt and black pepper, to taste.

Step Five:

Remove the potatoes from oven and transfer to a large serving bowl. Add onions and toss to combine. Serve this roasted fingerling potatoes immediately.

Other Vegan Recipes –

Corn Chowder recipe – Spicy Sweet Corn Chowder

Veggie salad recipe – Veggie Mason Jar Salad with Homemade Dressing

Salsa verde recipe – Fresh Mexican Salsa Verde

Other Potatoes Recipes –

Vegan sweet potato wedges – Spicy Sweet Potato Wedges with Dip

Mashed Red Potatoes recipe – Instant Pot Garlic Mashed Red Potatoes

Print Recipe

Tri-Color Roasted Fingerling Potatoes

(No Ratings Yet)

Loading...

Side Dish – American

Serves: 4

Prep Time: 10 minutes – Cooking Time: 25-30 minutes – Total Time: 35-40 minutes

Vegan roasted fingerling potatoes packed with a ton of different flavors, perfect side dish paired with any meal.

Ingredients

• 1 lb. tri-color Fingerling potatoes, washed and cut in half
• 2 tbsp extra virgin olive oil
• 3 tbsp fresh rosemary leaves, minced
• 3 cloves fresh garlic, minced
• Salt and black pepper, to taste
• 1 tbsp coconut oil
• 2 large white onions, cut into thin strips

Instructions

1

Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

2

Add potatoes to a large bowl, along with olive oil, rosemary leaves, and garlic. Toss to combine and season with salt and black pepper, to taste.

3

Spread potatoes onto the prepared baking sheet and arrange in a single layer without overcrowding. Place in preheated oven and roast for 15 minutes. Remove pan from oven and turn potatoes so they brown evenly. Return to oven and roast for another 10-15 minutes, or until potatoes are fork-tender.

4

While the potatoes are roasting, melt coconut oil in a large skillet over medium heat. Add sliced onion and sauté, stirring occasionally, until they turn deep brown, approximately 10-15 minutes. Remove from heat and season with salt and black pepper, to taste.

5

Remove from potatoes from oven and transfer to a large serving bowl. Add onions and toss to combine. Serve immediately.