Tri-color roasted potatoes. Pretty? Yes. Delicious? You bet.
Is the recipe simple?
This year I’m doing an American-Italian twist on recipes in the Countdown to Turkey Day Example menu. While I still plan on getting traditional mashed potatoes added to the recipe index, I thought this simple, but beautiful recipe for tri-color potatoes would be a great addition. As a bonus, roast potatoes are so simple, even the most novice cook can handle the recipe without fear. It’s a simple side dish that brings a lot of visual impact to a guest worthy meal without a lot of work.
Since this is a dish intended for its impressive factor, I use the par-boil method to roast the potatoes.
: Tri-Color Roasted Potatoes
: Three colors of potatoes are roasted and seasoned to make a great side dish
- Purple or blue potatoes
- red new potatoes
- white new potatoes
- olive oil
- kosher or sea salt
- fresh ground pepper
- rosemary or other main-dish-complementary-herb* optional
- fresh, grated parmesan **NOT OPTIONAL, due to the AWESOME
- Scrub the potatoes thoroughly.
- Cut the potatoes, without peeling into approximately the same size, many of the smaller potatoes will only need to be cut in half while the larger red and white new potatoes may need to be quartered.
- Place the potatoes in cold, salted water, and bring to a boil.
- Once the water is boiling, turn it down to a simmer.
- Preheat the oven to 425°F
- Simmer until just fork tender -you can easily stick a fork partway into the potato -somewhere in the 10 – 15 minute range.
- Grease a baking sheet.
- Drain the potatoes and toss with olive oil, then spread in a single layer over the baking sheet.
- Sprinkle with salt, optional herb, and black pepper.
- Bake at 425°F for 30 – 45 minutes until the outsides just start to brown. Then sprinkle with fresh grated parmesan.
- Admire the view, then enjoy.
I purposely did not include amounts. Know that, as long as it’s a side dish in a meal that has several options, you should estimate 1lb of potatoes for every three people.
Water amount? Enough to cover the potatoes. Salt, pepper, and herbs? To taste. Olive oil? Just enough to lightly coat the potatoes. Got it?
As a bonus, this recipe is naturally gluten free. Whee!