Tucker Farms, Inc.
From Sheldon Farms, Salem, Washington County


Tri-color Roasted Potatoes

Makes 8 to 10 servings

  • 12 medium potatoes, 4 each yellow, red and blue/purple, washed and cut into uniform cubes
  • 4 shallots, peeled and sliced
  • 1 head garlic, peeled, cloves halved
  • 1 tablespoon dried oregano OR 2 tablespoons fresh rosemary, stems removed and leaves chopped
  • 1/4 to 1/3 cup olive oil (not extra virgin)
  • Sea salt to taste
  • Fresh ground black pepper to taste
Heat oven to 400 degrees.

Place potato cubes in large bowl and add shallots, garlic and herbs. Add olive oil, salt and pepper. Toss well to coat.

Place in a roasting pan and roast until crisp outside and tender inside (test with a fork or knife), turning with spatula or by shaking pan after 15 minutes. Final cooking time will be 25 to 35 minutes, depending on chunk size.