Rainbow Potato Roast
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1garlic clove, cut in half
- 1½pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.)
- Salt and freshly ground pepper
- 2teaspoons chopped fresh sage
- 3tablespoons extra virgin olive oil
- 1ounce Parmesan, grated (¼ cup) (optional)
Nutritional analysis per serving (4 servings)
279 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 6 grams protein; 447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
- Step 2
Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
- Step 3
Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.
- Advance preparation: These are best when sizzling and crispy from the oven but they can be reheated if you need to make them ahead.
Private Notes
Comments
I chopped up the garlic after rubbing it in the pan and added 2 tablespoons of whole grain mustard to the olive oil instead of using sage. Roasted as instructed. Delicious!
Easy and always a favorite. I particularly like the addition of a peeled sweet potato. I have also added sliced onions to the mixture. Parchment in the pan makes clean-up easy.
This was simple. beautiful and delicious. Seek out the best potatoes and use a variety for the best taste and presentation. A perfect addition to the holiday table. Agree that they are best just out of the oven but reheating does actually work.
I LOVED this: but I don’t think the foil helps. Made it trickier to manage.
I have been making a version of this for years. I grind up fresh rosemary, which grows in abundance here in Northern California. After the potatoes are about half way done, I remove the pan and give them a good stir. Then I add rough-chopped onion and carrots sliced like coins. Return to oven, then quickly stir to get the crusty bits off the bottom after about 10-15 minutes. No cheese. Eat right away. The taste is savory and crunchy.
Good without the paremsan, too.