May 7, 2012

Roasted Medley of Potatoes

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I love potatoes.  They rank high on my list of foods I would want if I was stranded on a deserted island. Yukon Gold potatoes are my favorites. Their sweet and buttery flavor and texture are perfect for everything from roasting to mashing, but they rate higher on the glycemic index than the blue potatoes, red potatoes, and garnet yams.  Armed with this knowledge, I like to use all of them together for roasting.  Mixing them creates a nice balance of sugars, flavors, and colors as well as being fun for the family.  Roasted potatoes of any variety are among the best and easiest side dishes to prepare.  They are tasty crowd pleasers that go incredibly well with a variety of dishes.

If you leave the skin on and prepare them with healthful ingredients, all potatoes are nutritious.  They are high in potassium, vitamin C, and fiber. 

If you have a patch of dirt in your yard, potatoes are not only easy to grow, but fun as well.   We grow Peruvian Blue, Red Bliss, Yukon Gold, and Fingerling varieties at our home. Just plant an organic potato of your choosing about 6 inches deep. Preferably those that are already forming sprouts.  This is also a great use of potatoes that have been sitting around past the point of being usable.  As they start to sprout from the dirt, continue to mound and cover with  more dirt.  Laying the dirt over the tubers will help to give the highest yield of tubers.  They grow best in the cooler months of the year.

Roasted Medley of Potatoes
serves 6
 
3-4 Red Bliss potatoes, cut into halves or quarters depending on size
3-4 Peruvian Blue potatoes, cut into halves or quarters depending on size
3-4 Yukon Gold potatoes, cut into halves or quarters depending on size
3-4 Fingerling potatoes, cut into halves or quarters depending on size
1 Garnet Yam, cut into 1 inch chunks
6-8 sprigs fresh thyme, stems removed
2-3 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
6-10 cloves garlic, smashed and unpeeled (optional)
 
Heat the oven to 425 F.
Put the prepared potatoes on an unlined baking sheet. If using garlic, add it to the potatoes.
Drizzle the olive oil over the potatoes and use your hands to coat them well. Sprinkle with sea salt, pepper, and fresh thyme leaves.
Put the tray into the oven and roast for an hour. If you prefer the potatoes crisper, give them an extra 10-15 minutes of time or raise the heat to 450 F.
They are best served immediately.
Leftovers are great made into a salad with fresh tomatoes, steamed string beans, and maybe a hard boiled egg with a mustard vinaigrette.

 

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Categories: From The Garden, Gluten Free, Vegetables
 

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