Roasted Tricolored Potatoes with Garlic & Herbs

My husband bought a 5-pound bag of tricolored potatoes with hopes that I would roast them as a complement to a steak dinner tonight.

Not only are they beautiful, but these potatoes taste great too. The key to a crunchy outside and tender inside is to parboil them before baking.

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Roasted Tricolored Potatoes with Garlic & Herbs

  • 5 pounds of tricolored potatoes
  • 1/4 cup extra-virgin olive oil
  • 1 tsp Italian herbs
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • freshly ground black pepper

Wash potatoes and place in pot of boiling water; boil for about 5 to 7 minutes. Drain.

Meanwhile, combine oil, herbs, garlic, salt, and pepper in a large boil; stir to blend. Cut potatoes in half, and add them to the oil mixture. Stir, coating well.

Heat oven to 375°. Place potatoes, cut side down, in 9×13 pan. Cover with any remaining oil mixture. Bake for 20-25 minutes. Serve hot.

 

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