Roasted Rainbow Potatoes
Looking for the perfect side dish to impress your guests? These roasted rainbow potatoes are crispy, beautiful, and infused with flavor. Plus, they will look incredible on your holiday table and blow away everyone!
Servings: 4 servings
Calories: 68kcal
Ingredients
- 2 lb mixed potatoes - white potatoes, yellow potatoes, purple potatoes, red potatoes, blue potatoes, sweet potatoes
- 3 springs fresh rosemary
- 6 springs fresh thyme
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves
- ¼ tablespoon sea salt
- A pinch of black pepper
Instructions
- Preheat the oven to 400F (200C).
- Wash your potatoes well, and dry them with a towel. Cut your potatoes in similar size wedges (note 1).
- Spread the potato wedges and garlic cloves on a large baking sheet covered with parchment paper. Toss them with olive oil, a bit of black pepper, and cover with herbs (note 2 & 3).
- Roast them in the oven. Make sure to turn and mix them every 10-15 minutes. It usually takes 30 to 40 minutes to bake potatoes to perfection, but the cooking time will depend on how fresh your potatoes are and their size.
- Sprinkle them with some extra fresh thyme, season with salt, and serve while hot!
Notes
Note 1: You can bake your potatoes with the skin on or off. I kept the skin on some of my potatoes (if the skin was smooth and clean) and peeled others with harder, uneven skin.
Note 2: Add salt on your potatoes just before serving as you'll get potatoes crunchier on the outside while still soft and crumbly on the inside.
Note 3: Spread your potatoes on one single layer with a bit of space between them. If you are baking for a crowd, use two trays and swap their position in the oven to ensure even cooking.
*Nutrition information is a rough estimate per granola ball.
Nutrition
Calories: 68kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Sugar: 1g