Crispy Herb Roasted Multi-Colored Potatoes

I saw a bag of multi-colored potatoes at the farmers’ market and couldn’t resist. We don’t eat potatoes often here, but when we do we do it right. A nice variety of purple, yellow, and red potatoes provide a slight variation of texture and flavor while you’re eating these tasty tots. When it’s rainy (or snowing!) and chilly there’s nothing better than a crispy on the outside, chewy on the inside roasted potato and it doesn’t get any easier than this. Getcha some;)

Crispy Herb Roasted Multi-Colored Potatoes

 

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A simple herbed roasted potatoes recipe for any and all occasions.

Author: Crystal Cartier

Recipe type: Sides

Cuisine: Gluten-Free, Vegan

Ingredients

• 2 pounds multicolored potatoes (red, purple, yellow)
• ~1/4 cup rosemary infused extra-virgin olive oil, plus extra drizzle if needed
• 1 Tablespoon smashed garlic
• 1 Tablespoon+ fresh thyme leaves
• 5 sprigs fresh rosemary
• fresh ground salt and pepper

Instructions

1. Preheat oven to 375 degrees.
2. Wash, dry and halve potatoes.
3. Toss potato halves with olive oil, garlic, thyme, and rosemary sprigs.
4. Spread on baking sheet and sprinkle with salt and pepper. Roast until crisp on the edges and tender on the inside ~40-45 minutes depending on size, tossing halfway through cooking. When tossing, drizzle more olive oil if necessary.

ENJOY!!!

3.5.3229

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