Pink Potatoes

We were given some pink potatoes to plant this spring, and it turned out that they are pretty pink on the inside. The colour intensified a little after we roasted them.

The flavour was similar to red potatoes. I think they mostly tasted good because they were so fresh. If you have lots of new potatoes and don't know what to do with them, here's the recipe shown above:

Oven Roasted Potatoes

Chop potatoes into bite-sized pieces. (Add chunks of onion or sweet potatoes if you want.) Spread evenly in a greased pan. Drizzle olive oil over potatoes and season with salt, pepper and garlic; salt and paprika; or Montreal steak spice. Mix seasonings and potatoes.

Roast in 350F oven for about an hour. Stir every twenty minutes to keep them from sticking to the pan. They are done when they are easily pierced by a fork.

1 comment:

  1. Thanks Far North. Worked for me, much easier than German Fries, and the wife liked them. No pink potatoes, but I used up a lot of the Yukon Gold and Russet Burbanks that were too small to store. Only changes I made were (1) since the pan needed to be oiled and then the potatoes drizzled with oil, I just put extra oil in the pan and rolled the potato chunks in it; (2) since I had a heap of Holy Mole peppers on the counter, one of them got chopped and added. The peppers turned out too chewy (they are large peppers, but thin-fleshed). Next time I'll add the peppers later.


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