1/2 lb. Fingerling potatoes, washed, dried and cut in half
3 tablespoons extra virgin olive oil, divided
2 teaspoons fresh rosemary leaves, minced and 2 sprigs for garnish
2 tablespoon chunky garlic paste
Salt and pepper, to taste
1/2 large white onion, sliced
Preheat oven to 425°.
Wash and dry the potatoes and slice in half lengthwise.
Add potatoes to a large bowl, and drizzle with the along with olive oil. Toss in the rosemary leaves, and garlic. Toss to coat the potatoes, add a pinch of salt and pepper..
Spread potatoes onto a parchment-lined baking sheet arrange in a single layer.
Place in oven and cook for 15 minutes, then carefully remove the pan from oven and turn potatoes so they brown evenly. Return to oven and roast for another 10-15 minutes, or until potatoes are fork-tender.
While the potatoes are roasting, melt one tablespoon of olive oil and sauté the onions until they turn deep brown, approximately 10-15 minutes.
Remove from potatoes from the oven and transfer to a serving bowl. Add onions and toss to combine. Serve immediately.