Roasted Purple Potatoes and Onion with Lemon, Dijon and Rosemary Dressing
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We don’t make potatoes that often, but when we do, this is one of our favorite recipes. The color is a telltale sign that these will have more nutrition than white potatoes. Actually, they have twice as many anti-oxidants as white potatoes. These little purple potatoes have a great flavor and texture, and are getting easier to find at most super markets.
MAKES: 6 Servings
PREP/COOK TIME: 50 Minutes
INGREDIENTS
5 Tablespoons extra-virgin olive oil, divided
3 pounds baby purple potatoes, cut in half
1 sweet onion, large dice
1 Tablespoon Dijon mustard
2 Tablespoons fresh lemon juice
1 Tablespoon chopped fresh rosemary
2 garlic cloves, minced
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly cracked black pepper, divided
DIRECTIONS
Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper.
Place the cut potatoes on the pan and toss with 1 tablespoon olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the potatoes in an even layer and roast for 20 minutes.
Meanwhile, dice the onion and place in a bowl and toss with a touch of olive oil, and a pinch of salt and pepper.
While the potatoes are roasting, make the dressing. Whisk together the remaining olive oil, salt, pepper, rosemary, garlic and Dijon mustard, until combined.
When the potatoes have roasted for twenty minutes, remove from the oven and add the onions to the roasting pan, giving everyone a stir. Roast for an additional 20 minutes until the potatoes are fork tender and browned. Drizzle the potatoes and onions with the dressing and serve.
