Roasted Tri-Color Fingerling Potatoes
Ingredients:
1/2 lb red fingerling potatoes
1/2 lb yellow fingerling potatoes
1/2 lb purple fingerling potatoes
1/4 C grapeseed oil
1 T salt
2 tsp cracked black pepper
2 T rosemary, chopped
12 garlic cloves, whole w/skin
1/3 C olive oil
Instructions:
1. Preheat oven to 375°F.
2. Wash potatoes and cut on bias. Reserving rosemary and olive oil, combine all remaining ingredients in a large bowl and toss to mix.
3. Turn the mix out onto a well-oiled sheet pan and roast in the oven until potatoes are tender, 20 to 25 minutes.
4. Remove tray from oven and allow to cool slightly. Toss with rosemary and olive oil. Serve immediately.
By Chef Richard, Spec's Drinks Magazine and added on November 18, 2007.
Category: Vegetables
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