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. |