Serving Size : 6
Preparation Time : 20 minutes
Cooking Time : 45 minutes (oven time)
With the growing availability of different "heirloom" vegetables on the market today we have a much bigger "artists" palate (for what is cooking but another one of the arts) than generations before. One of the vegetables with new colors and textures is none other than the humble potato. I personally think potatoes are one of the most versatile foods you can have in your pantry , but that may very well have something to do with the die-hard Irishman in me. This particular recipe is a twist on classic roasted potatoes, which is a noble dish even by itself when served alongside a Sunday roast chicken dinner or with a leg of lamb. Add to this the different colors, textures and flavors of the varieties of potatoes used here and you will agree that it brings a classic recipe to a whole different level. As an added side thought, this dish is best prepared in a terra cotta oven dish but any roasting pan will do.
| Amount | Measure | Ingredients |
| 2 | medium | red skinned potatoes |
| 2 | medium | white skinned potatoes |
| 4 | small | Peruvian Blue potatoes |
| 2 | medium | Yukon gold potatoes |
| 1 | small | garnet yam peeled |
| 2 | tablespoon | Extra Virgin Olive oil |
| 1 | tablespoon | crushed garlic |
| 1/2 | teaspoon | rosemary |
| 1/4 | teaspoon | black pepper |
| 1/2 | teaspoon | salt |
To prepare:
Scrub potatoes and yam well and then cut into 1 ½" cubes. Place in a soaked terra cotta oven dish or a deep 9"x13" oven pan and drizzle the olive oil over the top. Sprinkle remaining ingredients over the potatoes and toss to coat evenly. Place in a preheated 350 degree oven and cook 45 minutes or until tender. Serve immediately and enjoy.
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