Roasted Specialty Potatoes with Herbs

Here’s a colorful new side of potatoes. It’s as simple as tossing an assortment of specialty potatoes—red, purple, yellow—with fresh herbs, and roasting. Serve as an accompaniment to just about any entrée or as a small plate with a drizzle of aïoli or other flavored mayonnaise.

Ingredients:

4 ½ pounds small red bliss potatoes
4 ½ pounds small purple peruvian potatoes
4 ½ pounds small yukon gold potatoes
¾ cup olive oil
1/3 cup parsley, chopped
1/3 cup tarragon, chopped
1/3 cup thyme, chopped
3 tablespoons rosemary, chopped
1 ½ tablespoons salt
1 tablespoon black pepper

Procedure:

Cut potatoes in half. Simmer until tender; drain and cool. In large sauté pan, heat oil over high heat. Add potatoes, herbs, salt and pepper; toss briefly to coat potatoes. Transfer to sheet pan; roast in 500°F oven about 5 minutes or until golden. Makes 24 servings.