Saturday, February 20, 2010

Roasted Potato Medley

There is nothing like potatoes for those rainy winter days. For a colorful potato dish, try this medley of roasted potatoes. Easy to prepare, beautiful to look at, and delicious. If you can’t find purple potatoes at your grocery store, try a health food store.


4 tbsp. olive oil
1 large sweet potato cut into ¾-inch cubes
2 cups purple potatoes cut into ¾-inch cubes
2 cups yellow potatoes cut into ¾-inch cubes (e.g., Yukon gold or other potato that is yellow on the inside as well as the outside)
1 cup red or white potatoes cut into ¾-inch cubes
2 tbsp. tarragon
(2 tbsp. rosemary – optional)
(1 tbsp. onion powder – optional)
salt and pepper to taste


Preheat the oven to 375°. Wash the potatoes well, removing all bad spots. Do not peel the skin off. Chop the potatoes into cubes and place them in a large mixing bowl. Add the tarragon, salt, and pepper (rosemary and/or onion powder too if you like) to the potatoes. Pour the olive oil over the potatoes and toss them until all the potatoes are well-coated with oil and the herbs are spread evenly throughout. (I usually do not salt these potatoes ahead of time since different people use different amounts of salt.)

Spread the potatoes on a cookie sheet so that all potatoes are flat on the cookie sheet (none on top of each other). Bake in the oven at 375° for 40 minutes or until just tender to the fork.

This potato dish is a terrific companion dish to quiche.

Eat well, be well, live deliciously!

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