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:
Scalloped Potatoes
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
For more delicious recipes, visit Family Food Fridays, Foodie Friday, Vegetarian Foodie Friday, Fight Back Friday, Wholesome Whole Foods, and The Harvest Party.
City Share says
I'm just discovering your blog, and I love the title. I always try to make enough for leftovers too. Thanks.
Jane Anne says
Simple potatoes made tasty. Sounds like a great way to use up some potatoes!
I owe you an email -I mean, I want to email you back and I hope to, soon.
Hope over to my place. I'm having a giveaway: It’s My Party and I’ll Buy If I Want To
Barb says
I like the mix of spices. Normally, when I make these I use paprika or rosemary, depending on my mood. I've never thrown in onions, either. Time for some changes!
Julie @ Get Healthy Cheap says
These are awesome! Someone asked me if I knew anything about purple potatoes just last week and I had never seen them before. I'd love for you to share this recipe at my blog carnival today.
Family Food Fridays
ButterYum says
Mmmmmmmmmmmmmmmmm… and right out of your own garden too!
🙂
ButterYum
Melodie says
Beautiful! I love all those gorgeous potatoes you have there. I usually do mine with rosemary but these extra herbs sound awesome. Thanks for linking and hope to see you again!
Laura says
Add me to the list of those that like the mixture of herbs; I'm going to try them next time. I usually toss ours with a roasted garlic and rosemary olive oil, add some salt and pepper and we're good to go, but I'd like to do something different next time.
Nice harvest, too. Our potatoes were voluneers this year, and got almost a bag full! They were all red except for two white ones.
Struggler says
Yum!
Strange but true: I'm a huge fan of potatoes…
I Am Gluten Free says
How cool to be able to walk into your own yard and dig up your dinner! And it's gluten free, to boot!
tamilyn says
My girls still won't eat purple potatoes when I find them, but my hubby and me eat them up! Now I'm starving and it is nearly 1 AM-never read blogs at night, I keep telling myself!
vickie says
Alea,
This is exactly how I'm going to make those little potatoes.
Can't wait to try.
vickie