Rainbow Potato Roast

Name: Rainbow Potato Roast
Ingredients: 1 garlic clove, cut in half; 1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.); Salt and freshly ground pepper; 2 teaspoons chopped fresh sage; 3 tablespoons extra virgin olive oil; 1 ounce Parmesan, grated (1/4 cup) (optional)

6 ingredients

10 steps

Ingredients

1 garlic clove, cut in half
1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.)
Salt and freshly ground pepper
2 teaspoons chopped fresh sage
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup) (optional)

Directions

1

Preheat the oven to 425 degrees.
2

Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil.
3

Alternatively, line a sheet pan with parchment and omit the garlic.
4

Place the potatoes in a large bowl.
5

Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again.
6

Arrange in the baking dish or on the baking sheet.
7

Bake 40 minutes, stirring every 10 minutes.
8

If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
9

Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges.
10

Serve hot or warm.