Roasted Red, White, and Blue Potatoes

Photo Credit:
S. Perreault
Written By: Sarah Perreault Managing Editor
Yield
Makes 4 servings.
Category
Vegetables
Course
Side Dishes
Occasions
Independence Day
Preparation Method
Roast

Roasted Red, White, and Blue Potatoes are a simple, colorful side dish that brings big flavor to the table with minimal effort. Made with a mix of red, white, and blue potatoes, this easy roasted recipe is crispy on the outside, tender on the inside, and seasoned perfectly with just olive oil, salt, and pepper. 

Whether you’re serving them for a summer cookout, holiday gathering, or weeknight dinner, these vibrant potatoes make any meal feel a little more festive.

 

Ingredients
2 Russet potatoes, peeled and diced
2 red-skinned potatoes, diced
6 small blue potatoes, diced
1/4 cup vegetable, canola, or olive oil
salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425 degrees F. Get out a baking sheet.
  2. In a bowl, combine potatoes and oil and stir to coat. Season with salt and pepper, and stir again. 
  3. Place potatoes in an even layer on baking sheet. 
  4. Bake for 35 minutes, or until tender, stirring several times during cooking time. Serve warm.

About The Author
Sarah Perreault

Sarah Perreault

Managing Editor

Managing Editor Sarah Perreault joined The Old Farmer’s Almanac in 2003. She has tons of quirky and little-known facts crammed into that brain of hers, which may be thought useless elsewhere—but not h...
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