I am always on the lookout for red, white and blue–decorations, costumes, foods–I love red, white and blue!
Technically the “blue” potatoes are really purple, but all intents and purposes, they look and count as blue in my book.
The Yukon gold “white ” potatoes, the red petite potatoes and the Peruvian purple potatoes are all very versatile and creamy textured. They have a mild flavor that adapts well to most seasonings. They hold their shape well when cooked and are great for salads, sautéing and roasting.
Purple potatoes have an earthy flavor and a low moisture content which makes them at their best when sautéed or roasted, because they become wonderfully crisp on the outside and dry and soft inside.
So if you’d like to cook a colorful potato medley, especially for a patriotic occasion, these red, white and blue baby varieties are wonderful for roasting together. as they all roast at more or less the same rate.
- 1.5-3 pounds of red, white and blue baby potatoes, halved or quartered
- 1/2 cup olive oil (or vegetable oil)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoons of your choice of spices–marjoram, dill weed, thyme, oregano, parsley, red pepper flakes
- 1 tablespoon minced garlic (optional)
- Preheat your oven to 450 degrees.
- Cut your potatoes in half or in quarters; do not peel them. Place them into a bowl with your olive oil and spices.
- Toss the potatoes, olive oil and spices until all the pieces are evenly coated.
- Place your potatoes in a single layer in a oven-proof low-sided casserole dish or a roasting or sheet pan.
- Drizzle the remaining oil mixture over the potatoes, and place your dish in the oven.
- Roast your potatoes for 40-60 minutes in the oven, turning occasionally with a spatula to brown the potatoes on all sides. Add more olive oil if the potatoes are getting dry.
- Remove from oven when the potatoes are browned and crisp. Stir around and let them stand a few minutes. Then transfer the potatoes to your serving dish and serve hot.
- This recipe makes four-six servings.