These beautiful little potatoes have been coming from Oregon to my local supermarket for the last two weeks. They range in a medley of colors and the grocer has them in baskets where you can just grab and mix whatever hues you want. Seems like I spent more than a few minutes picking out the prettiest potatoes thinking how lovely they would look on my dinner table. Actually, it was probably not more than a minute since G reaches his breaking point when he’s been strapped to the supermarket cart and we are at a standstill. But I was so caught up with the potatoes that I hesitantly negotiated a nearby scone for another minute of patience. I know. Bad me. Never use food as reward or consequence with a child. At least the scone was made of sprouted grains and had little sugar in it?
I have been making these gem-like potatoes twice a week since they are so easy and unbelievably delicious. This time I served the roasted potatoes with carrots tapas style with drinks for friends coming over. The colored potatoes mixed with the carrots remind me of a spectacular underworld of urchin and coral that I have at times seen snorkeling or diving in blue waters.
The rosemary in the potatoes infuses a mild spice and the fragrance of the herb lingers pleasantly for hours. Those entering the house may be disappointed that it is only potatoes you are cooking rather than a large holiday-like meal since the scent gives such an impression. But the potatoes carry well as a hearty side dish or as a small plate/appetizer so no one will be truly disappointed.
The carrots are a nice addition to the potatoes because they get sweeter as they roast. Potatoes always roast quicker and they will be ready in 40 minutes or so whereas the carrots will keep a soft crunch if not over roasted. The marriage of potatoes and carrots is a delectable match made in 350 F. Adding rosemary, fresh ground pepper, pink or sea salt and olive oil to the union leaves a finger licking proposition. John is such a big fan that he hides a small container of the leftovers in back of our refrigerator. I see them of course. But I know that the potatoes will make his day any day so I stay away from them. How sweet can I be?
My favorite part of making this dish is strewing the potatoes in the baking sheet and tossing them around. Beautiful fruits and veggies can be mesmerizing. I am especially drawn to the purple and magenta potatoes since I don’t see them very often. In my native Peru we have over three thousand varieties of potatoes and I always remember the purple shades. They almost look hand-painted.
It’s a potatoes and carrots fireworks display!
- 2 pounds of potatoes washed and dried
- 3 carrots peeled
- 3 sprigs of rosemary minced
- 2½ tablespoons of olive oil plus more to drizzle at the end
- Himalayan pink salt or sea salt
- Fresh ground pepper
- Place oven rack towards the top
- Heat oven to 350F
- Cut potatoes in halves or quarters, or smaller depending on potato size
- Cut carrots in medium to thin rounds
- Place potatoes and carrots in baking sheet
- Toss with olive oil and rosemary
- Toss with salt and pepper
- Roast for 25 minutes
- Toss with a spoon
- Roast another 15 minutes or until done
- Drizzle olive oil, toss again and serve