Tri-Color Roasted Rosemary Potatoes (Low Histamine)
These colorful roasted potatoes pack a ton of flavor into every bite thanks to the winning combination of fresh rosemary paired with garlic and sautéed onions. What’s more, they are low in histamine - and they’re super easy to make!
Servings: 4
Ingredients
- 1 lb. tri-color Fingerling potatoes, washed and cut in half
- 2 TBS extra virgin olive oil
- 3 TBS fresh rosemary leaves, minced
- 3 cloves fresh garlic, minced
- Salt, to taste
- 1 TBS coconut oil
- 2 large white onion, cut into thin strips
Instructions
- Melt coconut oil in a large skillet over medium heat. Add sliced onion and sauté, stirring occasionally, until they turn deep brown, about 10-15 minutes. Turn heat down to low-medium and continue cooking, stirring occasionally while roasting potatoes.
- Preheat oven to 425° while the onions are cooking
- Add potatoes to a large bowl, along with olive oil, rosemary leaves, and garlic. Toss to combine and season with salt, to taste.
- Spread potatoes onto a large, rimmed baking sheet and arrange in a single layer without overcrowding. Place in the 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.
- Once the potatoes are done and the onions are caramelized, transfer the potatoes to a large serving bowl. Add the onions and toss gently. Taste and adjust salt if needed. Serve warm.