Tri-Color Roasted Rosemary Potatoes

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Tri-Color Roasted Rosemary Potatoes are the stars of your plate, bringing a burst of flavor in every delightful bite. The magic begins with the perfect blend of fresh rosemary, garlic, and sautéed onions, infusing the potatoes with a savory symphony. Not just delicious, these spuds elevate your dinner plate’s visual appeal, adding a touch of elegance effortlessly. 

What makes them even better? They’re incredibly easy to make, making them the ideal side dish for any occasion. With a colorful medley of red, gold, and purple potatoes, this recipe not only tantalizes your taste buds but also paints a vibrant picture on your plate. 

Transform your meals with simplicity and sophistication, as these tri-color roasted rosemary potatoes turn every dinner into a memorable culinary experience. Enjoy the rich flavors and visual delight, making each bite a celebration of delicious simplicity.

Let’s begin!

Should you rinse cut potatoes before roasting?

It’s a good idea to rinse cut potatoes before roasting them. Rinsing helps remove excess starch from the surface of the potatoes, which can prevent them from sticking together during roasting. It also helps achieve a crispier texture on the outside of the potatoes. 

After rinsing, it’s important to pat the potatoes dry with a clean kitchen towel to remove any excess moisture. Dry potatoes will roast more evenly and develop a better golden-brown color. Additionally, removing surface starch can contribute to a crisper and less gummy texture, enhancing the overall quality of your roasted potatoes. 

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Is it better to boil potatoes before roasting?

Boiling potatoes before roasting is an optional step that can affect the texture and flavor of the final dish. Boiling partially cooks the potatoes, shortening their roasting time and potentially contributing to a softer interior.

Advantages of boiling before roasting:

• Faster Cooking Time: Boiling can pre-cook the potatoes, reducing the overall roasting time.
• Softer Interior: Boiling can result in a softer and creamier interior, which some people prefer.

Disadvantages of boiling before roasting:

• Loss of Texture: Boiling may lead to a loss of the desired crispy texture on the outside of the potatoes.
• Less Flavored Crust: Boiling may reduce the development of a flavorful crust that comes from direct roasting.

Ultimately, whether to boil potatoes before roasting depends on personal preference. If you prefer a softer texture and quicker cooking time, boiling might be a good option. However, if you enjoy a crispier exterior and more robust flavor, you might choose to skip the boiling step and roast the potatoes directly.

Why can’t I get my roast potatoes crispy?

There could be several reasons why your roast potatoes aren’t getting crispy. One possibility is that the potatoes are not dried thoroughly after boiling, which can create excess moisture and prevent the desired crispiness. Another factor could be the temperature of the oven—roasting at too low a temperature may result in soft potatoes instead of crispy ones. 

Additionally, not using enough fat or oil to coat the potatoes adequately can contribute to a lack of crispiness. Finally, overcrowding the baking tray may cause the potatoes to steam rather than roast, resulting in a softer texture. 

To achieve crispy roast potatoes, ensure that they are well-dried, roast them in a hot oven with sufficient fat or oil, and give them enough space on the tray for proper browning.

What are the ingredients to make Tri-Color Roasted Rosemary Potatoes?

With a prep time of 10 minutes and cooking time of 25 to 30 minutes, here are the ingredients you’re going to need for 4 servings.

• Tri-color Fingerling Potatoes: Offer different textures and subtle flavor variations.
• Extra Virgin Olive Oil: Promote crispiness during roasting. 
• Rosemary Leaves: Infuse the potatoes with a fragrant, earthy, and slightly piney aroma. 
• Fresh Garlic: Contributes a pungent and savory element.
• Salt and Pepper: Essential for seasoning.
• Coconut Oil: It imparts a hint of coconut flavor and aids in achieving a crispy texture during roasting.
• White Onion: Adds sweetness and depth to the dish. 

How to make Tri-Color Roasted Rosemary Potatoes?

It’s time to put this recipe together now that you’ve gathered all of your ingredients.

1. First, preheat the oven to 425°. 
2. Next, add the potatoes to a large bowl, along with olive oil, rosemary leaves, and garlic. Toss to combine and season it with salt and pepper according to your taste. 
3. Spread the potatoes onto a large, rimmed baking sheet and arrange in a single layer without overcrowding. Place it in the oven and roast for about 15 minutes. Then remove the pan from the oven and turn the potatoes so they brown evenly. Return to the oven and roast for another 10 to 15 minutes, or until the potatoes are fork tender. 
4. While the potatoes are roasting, melt the coconut oil in a large skillet over medium heat. Add the sliced onion and sauté, stirring occasionally, until they turn deep brown for approximately 10 to 15 minutes. Remove from the heat and season with salt and pepper according to your taste. 
5. Lastly, remove potatoes from the oven and transfer to a large serving bowl. Add the onions and toss to combine then serve immediately. 

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