Roasted Red, White, and Blue Potatoes

Recipe for Roasted Red, White, and Blue Potatoes
S. Perreault

Ingredients

2 Russet potatoes, peeled and diced
2 red-skinned potatoes, diced
6 small blue potatoes, diced
1/4 cup vegetable, canola, or olive oil
salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 425 degrees F. Get out a baking sheet.

In a bowl, combine potatoes and oil and stir to coat. Season with salt and pepper, and stir again. Place potatoes in an even layer on baking sheet. Bake for 35 minutes, or until tender, stirring several times during cooking time. Serve warm.

Yield: 

Makes 4 servings.

Category

Course

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