Rainbow Potato Roast

Name: Rainbow Potato Roast
Total time: 1 min
Ingredients: 1 garlic clove, cut in half; 1 1/2 pounds 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; 2 teaspoons chopped fresh sage; 3 tablespoons extra virgin olive oil; 1 ounce Parmesan, grated (1/4 cup) (optional)

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Total: 1 hours

Servings: 4

Author : Martha Rose Shulman

garlic olive oil potato

Ingredients

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1 garlic clove, cut in half1 1/2 pounds 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 pepper2 teaspoons chopped fresh sage3 tablespoons extra virgin olive oil1 ounce Parmesan, grated (1/4 cup) (optional)

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Instructions

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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.