Potatoes are a classic side dish for the holidays. You can never go wrong with potatoes whether you serve them mashed, roasted or scalloped.
One of my favorite ways to serve them is roasted. I wanted to change up the recipe a bit so I added pearl onions and infused hot chili olive oil and Wow, what a difference it made! The kick from the infused hot chili olive oil with the sweetness of the pearl onions provided the perfect balance of flavors for the potatoes.
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 and 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, pinch the stem end, and it should just slip out of its skin!
To infuse garlic and rosemary flavors, I first sautéed 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.
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Roasted Potatoes with Pearl Onions
8 oz pearl onions
1.5 pound fingerling potatoes
2 Tablespoons hot chili 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)
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 each potato between chopsticks or handles of wooden spoons and cut into 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.