Name: Recipe for Roasted Red, White, and Blue Potatoes | Almanac.com
Yield: Makes 4 servings.
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

Photo Credit

S. Perreault

Written By: Sarah Perreault Managing Editor

Yield

Makes 4 servings.

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...