One of my favorite ways to serve potatoes, especially during the holidays, is roasted. I wanted to change up the recipe a bit so I added pearl onions and infused hot chili olive oil to balance the sweetness of the pearl onions.
I used Fingerling Potatoes and Pearl Onions from Melissa's Produce and Hot Chili Infused Organic Extra Virgin Olive Oil from Garcia de la Cruz Olive Oil.
Fingerling potatoes cooks faster due to the small size and shape. I also sliced them (Hasselback style) to cook evenly and to get all the delicious flavors into each bite. This method also results in a crispy texture outside while tender on the inside. The trick to slicing the potatoes, to prevent the knife from going all through, is to place the potato in between chopsticks while cutting.
To peel the skins off easily from the pearl onions: Trim off the root end, boil for about a minute and pinch the stem end. It should just slip out of its skin!
To infuse garlic and rosemary flavors, I first sautéed the garlic and rosemary with the hot chili oil and tossed in the potatoes and pearl onions in a cast iron skillet before roasting. Using an oven proof skillet makes it convenient for serving and reheating, if needed. If you don’t have an oven proof skillet, add all ingredients on baking sheet and roast as directed.
Roasted Potatoes with Pearl Onions
Ingredients
8 oz pearl onions
1.5 pound fingerling or baby potatoes
2 Tablespoons of infused / extra virgin olive oil (more as needed)
3 garlic cloves, minced
1 sprig rosemary, roughly chopped
1 teaspoon salt
1 teaspoon pepper
1-2 Tablespoons butter ( optional)
Directions
Preheat oven to 400 degrees F.
Pearl onions: In a saucepan, bring enough water to cover the onions to a boil. Meanwhile, trim off the root ends from the pearl onions. Boil for about 1 minute and rinse or soak in cold water to stop cooking. Pinch the stem end of each onion and it should just slip out of its skin.
Potatoes: Place a potato between 2 chopsticks or handles of wooden spoons and cut into 1/8 -1/4 inch slices.
Heat olive oil in a cast iron skillet or any oven proof skillet. Add garlic and sauté for a couple of minutes. Add rosemary and continue to sauté for about a minute.
Add the potatoes, salt, pepper and toss together, adding more oil if needed. Stir in the pearl onions. Transfer to the oven and roast for 30 minutes or until the potatoes are tender. Taste and add more salt and pepper, if needed.
Optional- Toss in some butter the last few minutes of roasting.
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