Tuesday, February 21, 2012

Roasted Gemstone Potatoes...

Potatoes have to be one of my favorite side dishes. Especially roasted potatoes. Once I saw these beauties in the produce section, I just had to grab them. They were in a bag labeled Gemstone Potatoes.

Brilliant! They definitely looked like little gemstones.

I usually only buy white, Yukon Gold, red, or russet potatoes.

I have never tried purple potatoes... mostly because I've never really seen them in my grocery store.

Look how purty they are...

Am I right?......

....... of course I am.

Definitely purty.... but of course, I think all food looks fabulous.

Purple potatoes are in fact wonderful. They have a starchy, robust flavor. My husband likens them to almost a pumpernickel taste. I think your just going to have to roast them to find out. So, if you see them in the grocery store.... don't shy away, now. I mean it.

Roasted Gemstone Potatoes

  • 1.5 Pounds Gemstone Potatoes (Variety Of Small Red, Purple And White Potatoes)
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Sea Salt, Or To Taste
  • 1/2 Teaspoon Course Ground Black Pepper, Or To Taste
  • 1 Tablespoon Fresh Rosemary, Roughly Chopped
Preheat the oven to 375 degrees (F).

Spray a 13 x 9 dish with non-stick spray. Halve or chop the potatoes in thirds so they are roughly the same size and place in the baking dish. Drizzle with olive oil and season with the salt, pepper, and rosemary. Toss to coat. Bake for an hour or until slightly crispy, yet tender. Leave in a little longer if you like your potatoes very crispy. Makes 6-8 servings. 


Now go roast some purty potatoes!


  1. I love potatoes too, and these are beautiful! I love that you combined all of the different colors. They do look like gemstones. Thanks for such a great idea.

    1. Aren't they pretty!?!... I couldn't pass them up!

  2. I also love potatoes! Yours look so inviting with the different colors! Roasting veggies is always so good!

  3. My favorite....Love these and oh so pretty!

  4. They are quite pretty in those jewel like tones.

  5. I added 1/2C. carrots and 1/4C. peas. Also used Yukon and Russet potato. We served 35+ people. We will keep and use this, time and again. THANK YOU !!!

    1. You are welcome... so glad the recipe worked our for you!


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