June 11, 2012

Tri-Colored Potatoes with Rosemary and Olive Oil

Incredible.  That is the word my husband used when enjoying these tri-colored potatoes this week for dinner.  So simple yet so perfect.  However, they were so good I was snitching them from the pan before setting them on the table and we ate them before I even thought about an 'after' photo.

You can grill them, which is wonderful, but we were out of propane so I baked them in the oven this time and oh... soooo good!

Tri-Colored Potatoes with Rosemary and Olive Oil

Petite potatoes (come by Klondike in 1.5 lbs. bags - enough for 4 people)
olive oil 
Salt and fresh cracked pepper to taste
Rosemary (fresh or dried) to taste (about 1 t)

In a roasting pan, place enough oil to cover the bottom.  Add the potatoes, slicing in half if you want to speed up the roasting time, or leave whole.  Stir until well coated.  Sprinkle liberally with salt, pepper and rosemary.  Bake at 400 about 45 minutes or until done.  I like to roast them this long without stirring at all so the edge next to the pan gets caramelized and crisp and golden brown. 

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