Purple Potatoes with Rosemary and Caramelized Onions

Purple Potatoes with Rosemary and Caramelized Onions

My second installment of Whatever Wednesday and I already love this…just cooking and a few photos and sharing a great simple recipe from the archives of my first food website! This dish is normally made with red or fingerling potatoes but I had purple potatoes delivered in my CSA box and that’s my update for this dish from 1995.

Purple Potatoes with Rosemary and Caramelized Onions

As unique as they are; mashing them scared me. I’m not sure why but I thought that a roasted potato from this color wheel would be unique but more palatable than mashed spuds. Adding some rosemary and onion not only elevated the look of the finished dish but the flavor was elevated too and they tasted amazing. I don’t care what potato you roast; something about herbs and roasted onions seem to fit all of them.

Purple Potatoes with Rosemary and Caramelized Onions

Really, tell me – how often are potatoes so gorgeous? The purple potatoes with some fresh herbs filled my kitchen with a delightful aroma and were both a beautiful addition to our plate and our palate. Full disclosure? I do love purple; it’s my favorite color!

Purple Potatoes with Rosemary and Caramelized Onions
Print Recipe
No ratings yet

Purple Potatoes with Rosemary and Caramelized Onions

Prep Time10 mins
Cook Time30 mins
Calories:
Author: Creative Culinary

Ingredients

  • 2 lbs potatoes purple, fingerling, red or yukon gold, sliced
  • 2 medium onions sliced
  • 3 cloves of garlic minced
  • Olive oil
  • Salt and pepper

Instructions

  • Preheat oven to 350 degrees.
  • Mix the potatoes, onions and garlic in a large roasting pan or baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix to coat.
  • Bake uncovered for 30 minutes; test potatoes with a fork for doneness; remove or continue to cook in 5 minute increments until potatoes can be easily punctured with a fork.
  • Taste, season with more salt and pepper if necessary.

Notes

If you have a large enough grill you can also make these outside. Simply heat one side of the grill and put the pan of potatoes on the other side that is not over the heat. Follow directions as above although often takes longer due to heat fluctuations on a grill.

It’s a PARTY!!

My baby is gonna be ONE YEAR OLD!! Friday, September 14th I’ll be celebrating one year of The Friday Cocktail.
Stop by for food, drink and friends with a LOT of recipes. Oh yeah…lots of prizes too!

Similar Posts

28 Comments

  1. I bought those purple potatoes once and just couldn’t get used to that color. Love this idea of adding the onion and rosemary for a visually better experience. Thanks for the post Barb.

    1. I just can’t see them mashed for some reason…maybe because adding milk might make them lavender? I did love the flavor though so hope you’ll try them again Lea Ann.

    1. Thanks Brian…my foray into veggies is to keep them pretty simple; roasted and grilled are what I do most often.

    1. I expected the color to change the first time I made them but I love that they stay dark and certainly purplish…and don’t mind that they taste so good either!

    1. It’s been fun; I have so many recipes to share and not quite the time to do them justice; this is the best of all world for me! They are not readily available here either but now I’m looking more closely…I really enjoyed them.

    1. I believe it…it is a funny color for potatoes for sure; but they are so good. Now to find some more and have no idea where to start.

  2. Yumm… I love potatoes and this side dish looks delicious and beautiful!
    Purple is my favorite color too… I love the potato medley that costco has that includes small purple potatoes …

    1. I know exactly what you’re talking about Doreen; I’ve bought that before too. Which reminds me; I need to make a Costco run. Pray for me. πŸ™‚

  3. Being a lover of potatoes I’m delighted to see this recipe. Now to find purple potatoes in my area. Talk about adding colour to your plate!

    1. I normally make red or fingerling potatoes the same way; heck I would have done a red, white and blue melange if they had been in the house!

    1. This is a great and easy way to prepare them Addie…and they really are unique although I love doing the same thing with red and fingerling potatoes too.

    1. I know that feeling…I used to not eat many of them but I am in love with smaller potatoes; guess it’s the ease of prep? And I ADORE rustic mashed potatoes…those aren’t lumps anymore! πŸ™‚

    1. It takes a bit of getting used to because it’s so not the norm but they are great potatoes…sweeter than the others yet not like sweet potatoes. We loved them

    1. I do love mashed potatoes; maybe next time…if there is a next time. They sure aren’t something I see a lot of.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.