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Roasted Red, White, and Blue Potatoes

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

Preheat oven to 425 degrees F. Get out a baking sheet.

In a bowl, combine potatoes and oil and stir to coat. Season with salt and pepper, and stir again. Place potatoes in an even layer on baking sheet. Bake for 35 minutes, or until tender, stirring several times during cooking time. Serve warm.

About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault
 

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