Lemon Rosemary Balsamic Potatoes
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Cook time: 
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Serves: 8-10 servings
 
Ingredients
  • 1 5 lb bag red skin potatoes
  • 2 heaping spoons chopped rosemary
  • ⅓ cup coconut oil
  • ⅓ cup balsamic vinegar
  • juice 1 large lemon
  • 3 tbs salt
  • 1 12 oz. package mushrooms, sliced
  • 2 medium white onions, sliced
Instructions
  1. Preheat oven to 350 degrees. Slice whole bag of potatoes into similar sized pieces. Place in large casserole dish.
  2. Add coconut oil, balsamic vinegar, lemon juice, rosemary and 2 tbs of salt into a small mixing bowl. Pour over potatoes and place in oven.
  3. Stir potatoes every 30 minutes. Total cook time in oven is 2 hours.
  4. A little before the 1 hour and 30 minutes mark place mushrooms, onions, and remaining 2 tbs salt in a medium saute pan on medium heat. Cook for 7-9 minutes.
  5. Add mushrooms and onions to potatoes and cook for the final 30 minutes.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/lemon-rosemary-balsamic-potatoes/