Oven-Roasted Tri-Colored Potatoes
I saw these potatoes when I was at Whole Foods Market the other week and just had to purchase them. However, I had to decide the way I wanted to make them, and what protein would be a good pairing for it. That being said, herb-roasted and being served with Meatloaf wrapped in Bacon (grass-fed)
This simple dish can be made any day of the week – just chop, and throw it in the oven!
(Helpful Tip: If you need to prep these potatoes before hand, cover with water and put in the fridge. The next day, drain and pat potatoes dry.)
1 pounds large tri-colored potatoes, halved or quartered(depending on the size)
3 large garlic cloves, pressed
1/4 cup olive oil
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
Salt and pepper
3 tablespoons freshly ground parmesan
|I love the center of these purple potatoes!
Using garlic press, squeeze garlic into large bowl. Whisk in oil and herbs.
Add potatoes; toss to coat.
|Stored over night – easy-peasy!
(Note: If you needed to store over night, pat dry before adding to the oil and herbs.)
Spread potatoes in single layer on large rimmed baking sheet.
Sprinkle generously with coarse salt and freshly ground black pepper.
Roast until tender and brown, stirring occasionally, about 45 minutes.(You want a crispy outside and a tender inside.)
Jake said he loved the potatoes as much as he loved the beef (if not more!)