Potatoes are a favorite at almost any holiday table. These roasted fingerling potatoes with rosemary, caramelized onions, and bleu cheese is a quick and easy side dish everyone will love. Petite potatoes are tossed with rosemary and olive oil and roasted until golden brown. Once cooked they are tossed with sweet and sticky caramelized onions and salty bleu cheese. You won't want to miss this potato dish on Thanksgiving.
Roasted Fingerling Potatoes with Rosemary, Caramelized Onions, and Bleu Cheese
1 pound fingerling potatoes, rinsed, dried and halved
2 tablespoons olive oil, divided
1 tsp butter
2 sprigs rosemary, leaves finely chopped, stems discarded
1 sweet onion, thinly sliced
2 garlic cloves, finely minced
1⁄2 teaspoon sugar
1/2 teaspoon honey
1/4 cup bleu cheese crumbles
salt and freshly ground pepper to taste
Step 1: Preheat oven to 400 degrees Fahrenheit.
Step 2: Toss the halved potatoes with 1 tablespoon olive oil, chopped rosemary, salt and freshly ground pepper. Place the potatoes on a baking sheet that has been covered in foil (easier clean up) and bake for 30 to 40 minutes or until the potatoes are fork tender and golden brown.
Step 3: Meanwhile, prepare the caramelized onions. Heat the remaining tablespoon olive oil and butter in a large skillet over low heat. Add onions and garlic and cook for 5 to 7 minutes until fragrant and onions appear translucent. Add the sugar and honey to the onions and toss to combine.
Step 4: Continue to cook onions and stir continuously until they turn a deep golden brown color, about 25 to 30 minutes.
Step 5: When the potatoes are cooked, remove them from the oven and place in a bowl with caramelized onions and bleu cheese. Toss to combine and adjust seasoning as necessary.