This delicious roasted potato recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of
Karen says, "Pull this beautiful rainbow of
roasted potatoes out of the oven, as your guest watch, and listen to the
comments you will get. After roasting, the colors of the potatoes just seem to
pop -they are beautiful, healthy, and fun!"
Roasted Rainbow Potatoes
Yields: 6 to 8 servings
Prep time: 15 min
Cook time: 45 min
3 each of purple, red, and either Yukon Gold or Russet
potatoes, cut into bite-size chunks
1 medium yellow onion, cut in wedges
1 medium red onion, cut in wedges
1 large red bell pepper, stemmed, seeded and cut into bite-size pieces
1 large orange bell pepper, stemmed, seeded and cut into bite-size pieces
8 to 10 large
cloves, parchment-like skin removed*
1/8 cup extra-virgin olive oil
sea salt and freshly-ground
thyme leaves, rubbed between your palms
Balsamic Vinegar or balsamic reduction**
* Learn how to prepare garlic
cloves for cooking. See photos below:
off a the number of cloves required for your recipe.
the flat side of a large knife, carefully hit the clove
with the knife using the palm of your hand.
This will crush the clove
partially and break loose the paper (parchment) like skin around it.
You can now easily peel
off the skin.
** Learn how to make a
balsamic reduction or
Faux Aged Balsamic Vinegar.
In a large bowl, place the potatoes, onions, bell
peppers, and garlic cloves. Toss the vegetables with the olive oil, salt,
pepper, and thyme. Cover and let sit for approximately 3 to 4 hours, giving them
a toss now and then and adding more oil oil if needed. NOTE: You want a light coating on all the
Preheat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
Bake approximately 45 minutes, turning
occasionally. You want the vegetables to begin to caramelize their sugars. The
edges will start to turn brown.
When the vegetables are finished cooking,
remove from the oven. Drizzle with a little balsamic vinegar or balsamic
reduction over the top
of all the vegetables.
Place on a serving dish and serve.
Makes 6 to 8 servings as a side dish.