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 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.
These were lovely, super easy. Added two garlic cloves to the roasting pan. Forgot to add the extra oil and Parmesan.
I added the extra garlic too! To add more flavor for anyone else who wants to try this, I recommend mincing the garlic you rubbed on the pan sheet. Or you can wrap the whole cloves of garlic in a piece of foil with some salt and pepper and add it to the pan, after you bake the potatoes and garlic you will have delicious caramelized garlic!
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