Colorful Roasted Potatoes with Carrots and Rosemary (Plus a Tasteful Selections Giveaway!)

http://greenlitebites.com/2010/11/17/colorful-roasted-potatoes-with-carrots-and-rosemary-plus-a-tasteful-selections-giveaway/
20101117_roastedpotatoes2

Tasteful Selections contacted me and asked if I’d be willing to try their small colorful potatoes. “Of course!” I said. I am NOT one to turn down potatoes, ESPECIALLY while pregnant. ;) (Have totally been craving potatoes)

I was excited to get my two bags in the mail the other day and decided to make a simple roasted dish with them. The colors were amazing. There were red, yellow, and my favorite, purple! Each one no more than and inch or two in diameter.

I halved them to cut down on cooking time and presented the husband and the toddler with their rainbow plates. Now… of all the complaints I have of the husband, NOT being a true potato man is my biggest gripe. If it was up to him potatoes would only come in 1 of 2 ways: baked and mashed. That’s it. He doesn’t even like HASHBROWNS!! I mean who doesn’t like a good hash. Ugh. Anyway, before this turns into a bitch session I shall move on. He ate all the potatoes except one purple one and seemed unimpressed. Me, on the other hand, could eat these things every day for the rest of my life and be happy! They were amazing! Creamy, roasted goodness. The toddler even thought so. He was a little hesitant at first (the purple ones were intimidating) and then continued to eat the whole serving without complaint.

Colorful Roasted Potatoes with Carrots and RosemaryHere’s what I did…

  • 450 grams of small colorful potatoes halved (package said 148 was a serving and I didn’t want to make more than 3 in fear I would not stop eating them. I was glad I made this decision. ;)
  • 4 carrots, cut in chunks
  • 1 small onion, chopped small
  • 1 tbsp olive oil
  • 2 sprigs of fresh rosemary (a sprinkle of dry would work great too)
  • Kosher Salt

Preheat the oven to 425 degrees.

Toss everything together in a bowl using a liberal amount of kosher salt. I think I used at least 3 pinches from my bowl. Pour all the ingredients in a baking dish and bake for 45-50 minutes until the potatoes are fork tender. I tossed and stirred 3 times during cooking.

Here’s a little before…

Colorful Roasted Potatoes with Carrots and Rosemary before

and after…

Colorful Roasted Potatoes with Carrots and Rosemary - after

Seriously. The best potatoes EVER! You could always use “regular” sized potatoes and quarter them, BUT if you would like to try the Tasteful Selection small colorful variety why, all you need to do is leave a comment and tell me what your favorite potato dish is! I’ll pick a random commentor next Wednesday to sample these fabulous potatoes.

As for nutritional information, I made exactly 3 servings so that’s how I’m calculating. You can totally double, triple, quadruple this recipe for more. I wouldn’t up the oil too, too much. I could have even used a little less for this batch.

Approx Nutritional Information per serving
Servings Amt per Serving
3 1/3 of the recipe
Calories Fat Fiber WWPs
190 5g 5g old: 3 new: 5
Sugar Sat Fat Carbs Protein
6g 1g 34g 4g
80 comments »»
Posted in: 3 WWP, 5 WWPP, Dinner Ideas, Side Dish Ideas, Toddler Approved, Vegetarian Ideas
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80 Comments and 0 Replies

  1. Barbara

    I love turnps and potatoes.
    Love sweet potatoes roasted
    I just love potatoes.
    Will try the new ones Haven’t seen them yet.

  2. jackie

    My favorites are sweet potato fries (that they make at work), and roasted potatoes with garlic, olive oil, s&p, crushed coriander, and coarse mustard. I like that they seem a little exotic yet are very easy.

    I got some purple potatoes at the last farmer’s market of the season – think I’ll try your recipe. Thanks!

  3. nora

    These look interesting! I love potatoes – in all ways you can make a potato. My favorite is just quarters of white potatoes boiled and mustard on the side for dipping. Booooring, I know, but my Irish palette has a soft spot for plain food :-)

  4. Amy L.

    I could eat oven roasted potatoes every day! I’ve never been able to find the purple potatoes around here, but have always been curious about them.

  5. Mandy

    Roasted with the “shell on” as my daughter calls the skins. olive oil, salt, pepper, garlic & onion powder, italian seasonings, and sometimes a dash of rosemary.
    bake until soft and then under the broiler to crispen up.
    Kids cant get enough of them, great way to get their iron too! :)

  6. Jeri Lyn

    Hi Roni,

    Those potatoes look amazing!!!

    I am a potatoe fan & love this most ways, including baked, mashed, roasted, hashed, etc., etc. :)

    Thanks,
    Jeri Lyn

  7. Adah

    Potatoes…I’m not picky! But since you said pick your favorite…I’d say roasted. I like them a little crispy on the outside but tender on the inside. Yummy!!

  8. Beverly

    I have a whole blog on the purple potatoes!!!! They’re called the SUPER SPUD because they’re SO full of anti-oxidants! We buy them special here, THANK GOD FOR WEGMAN’S for about $1.59 a pound (yes that’s a tad expensive but seriously these babies ROCK). They do sell a bag of “fingerlings” which include some purple or aka “blue” potatoes too but honestly I’ve never even priced them.

    So your purple potatoes were not only delish but VERY good for you!

    There’s NOTHING better in the fall and winter months than a good hearty potato dish! BTW…I craved potatoes and apples with my first daughter! LOL My hubby would come home to me making pots upon pots of mashed taties every day! He’d say “what’d you have for lunch?” and my answer was always the same … potatoes. LOL

  9. Paula

    We grew these potatoes. Ours were suppose to be red white and blue. But they were more like red, purple & yellow. We bought the seeds from Peaceful Valley. They taste good and they really make a colorful dish. I gave some to a friend and her 4 year old daughter loved the purple potatoes! Thanks for sharing the great recipe.

  10. Leanne

    I LOVE itty bitty potatoes. Our favorite way to cook them is very similar to your way. I usually leave them whole and just roll the whole pan of them in a bit of olive oil and then shake garlic salt, lemon pepper and dried parsley all over them. 425ish for about an hour and yum. I really hate cooked carrots so I think I’d leave them out if I tried your recipe… but I might be curious enough to put one in and see how I feel.

  11. Amanda

    I love potatoes any way–baked, fried, mashed–YUMMY!!! This dish looks AMAZING!!! I love how tiny the potatoes are…something you don’t see every day that is for sure.

  12. susitravl

    I like to thinly slice potatoes and onions and layer them in a baking dish with a little parmesan cheese and garlic powder sprinkled between the layers, then covered in melted butter and baked.

    susitravl(at)gmail(dot)com

  13. Amanda

    I think I’ll eat a potato in just about any form, but for me my favorite way to eat them is fresh from the campfire. Baked over the campfire wrapped in foil. When it’s just about done cut it open to put on a bit of salt and butter. The argument might be it’s still just a potato, but I think everything tastes better surrounded by fresh air and friends. :)

  14. Debbie Royer

    I was looking for these potatoes for 4th of July, I saw a recipe for Red/White/Blue potatoe salad, and thought it would be neat to make em, but couldn’t find them last July, I love the looks of them roasted. Gotta try them that way soon

  15. Deborah J

    I LOVE potatoes! My husband is the same way as yours- in fact, he thinks they are evil. Being vegan, they make up a great part of my diet, often. I love all kinds of potatoes, and will often have a big ole sweet potato for dinner!
    Thanks for the pretty picture.

    Also, if you don’t eat all of your roasted veggies, puree them with some good quality vegetable broth for a fabulous soup . ..

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