This delicious roasted potato recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
Karen says, "If you've seen the beautiful purple potatoes in your grocery store and passed them
by, go back and buy some as you must try this recipe! It is a great way to
feature the earthy flavor, along with the full-flavor of Yukon Gold and Red
Potatoes. These are great served with a simple stir fry of snow peas, mushrooms
and red onion, and a roasted, bone-in chicken breast."
Also check out Karen's
Roasted Rainbow Potatoes using these great multi-colored potatoes.
Purple, Red, and Gold Potato Salad
Salad and Salad Dressings
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 35 min
Viniagrette (see recipe below)
1 pound small red
1 pound small purple potatoes
1 pound small Yukon Gold potatoes
1 tablespoon extra-virgin olive oil
Several sprigs of Italian flat-leaf parsley leaves, rough chop
1 bunch of fresh snipped chives
2 sprigs of fresh marjoram leaves, rough chop
Prepare Vinaigrette and set aside.
Steam each variety of potato separately. To steam the potatoes, arrange whole potatoes on a steamer rack.
Steam over 1 to 2 inches of boiling water, approximately 30 to 35 minutes. Check for doneness by inserting a
sharp knife into the potato - there should not be any resistance. Remove from heat and let potatoes cool slightly, but still warm; cut into large
Place the potato chunks into a large bowl. Add the olive oil and toss gently to coat. Drizzle with the prepared
Vinaigrette, adding just enough to lightly coat the potatoes (you will not not use all the
Transfer to a serving bowl. Sprinkle with parsley, chives, and marjoram.
Give the potatoes a gentle toss before serving. I like to serve these just warm or at room temperature.
Place the extra Vinaigrette on the table to add if desired.
Makes 4 to 6 servings.
4 tablespoon extra-virgin
1 tablespoon sherry wine vinegar
1 teaspoon Dijon mustard
garlic clove, finely minced
Coarse salt or
sea salt and freshly-ground
In a small jar with a tight-fitting lid, add the olive oil, wine vinegar, Dijon mustard, garlic, salt, and pepper;
shake well and set aside until ready to use.