Rubies and pearls - these potatoes and onions looked like jewels when we put them in the oven. The potatoes were Trader Joe's mixed confetti baby potatoes, a mix of white, yellow, and purple. The gumball-sized purple, white, and brown onions were from a local produce stand - simply irresistible.
We chopped everything into even pieces, drizzled some olive oil over with herbs and salt and roasted. See the results below!
This recipe is a little loose. Use whatever herbs you have on hand - these are what I used. This is also, of course, extremely easy. The potatoes roast into soft nuggets that soak up the oil and herbs, and the onions caramelize until they're sweet and juicy. Plus the colors made our winter eating so much brighter! (And those purple potatoes? They taste just like the white and yellow ones, to our surprise.)
Confetti Potatoes and Pearl Onions
serves 2-4 as a side
About two pounds mixed baby potatoes
About one pound pearl onions
Kosher salt
Black pepper
Olive oil
4 sprigs of rosemary
4-6 sprigs of thyme
Heat the oven to 400F. Cut the potatoes into quarters - just a little larger than the onions. Cut the top off each onion, then slice in half and shuck away the skin. Toss the potatoes in a bowl and drizzle with about 1/4 cup of olive oil, at least 2 teaspoons of kosher salt and a teaspoon of pepper. Adjust to taste.
Pour the potatoes and onions into a 9x13 baking dish. Cut each sprig of herbs into 4 pieces and tuck in among the potatoes. Roast for about 35-40 minutes, or until the potatoes are tender.
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These look gorgeous and sound delicious. I think I might even dispense with the onions, though, and add some loose rosemary leaves to the mix along with the sprigs. It's such a great flavor combo, I don't think it needs the onions.
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As much as I love nearly any vegetable roasted, my heart is softest for onions----transformed by 30 minutes or more at 400 degrees.
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