After digging up potatoes and onions this afternoon, I decided I could not wait until the weekend to roast the new potatoes. If you grow your own herbs this recipe can be made almost entirely from the garden. I don’t grow my own olives, so I used store bought olive oil. I intended to serve red, white, and blue potatoes, but ended up serving pink, gold, and purple potatoes instead. Nobody could taste the difference. ; )
My daughter asked me if the colored potatoes were healthier than white potatoes. I did a little research and found that they get their color from pigments called anthocyanins. Although the antioxidant powers of colored potatoes have not been tested, in other foods, like grapes and berries, these anthocyanins have been shown to protect cells against oxidative damage. So they just may be a little bit healthier.
- 3 - 4 pounds new potatoes (any color), cut into bite size pieces
- Large onion, diced
- 4 – 6 garlic cloves, minced
- ¼ cup olive oil
- 1 teaspoon dried or 3 teaspoons fresh parsley
- ½ teaspoon dries or 1½ teaspoons fresh rosemary
- 1 teaspoon dried or 3 teaspoons fresh sage
- 1 teaspoon dried or 3 teaspoons fresh thyme
- ¼ teaspoon coarse ground black pepper
- pinch of salt
- Preheat the oven to 450 degrees. Brush a light coat of olive oil on a 9 x 13 baking dish.
- In a large bowl combine potatoes, onions, and garlic. Drizzle oil over the potatoes, add herbs, and toss.
- Pour potatoes into the greased pan. Bake at 450 degrees for 30 minutes or until the potatoes are tender and the edges are golden brown.
More Potato Recipes:
Twice Baked Potatoes
Garlic Mashed Potatoes
Mashed Red Potatoes
Purple Mashed Potatoes
Hasselback Red Potatoes
Fast and Easy Hashbrowns
Garlic and Rosemary Red Potatoes
Sauted Potatoes with Italian Seasoning