Roasted Tri-Color Potatoes

This is a riff on a Joy of Cooking recipe for oven french "fries".  We picked up a bag of pretty tri-colored potatoes at Trader Joe's last week, and I've been trying to come up with something fun to showcase their colors. I intentionally picked a bag with mostly purple potatoes...big surprise! (Purple is my favorite color.)

I was craving roasted potatoes, and this recipe makes perfectly roasted, browned potatoes - totally satisfying. I call for 2 tbsp of oil, because that is the amount the original recipe used, but I probably could have used only one tablespoon.

You could certainly make this recipe using red-skinned potatoes, small yellow potatoes, or whatever other kind of potato you like.

Roasted Tri-Color Potatoes
Yield: probably 4 servings as a side (but we demolished these, so 2 servings as dinner)

INGREDIENTS
About 1 lb potatoes
2 tbsp olive oil
Salt and pepper to taste

DIRECTIONS
1. Preheat oven to 450 degrees.
2. Wash the potatoes. Slice into 1/2 inch thick slices, and soak in a bowl of cold water for 10 minutes.
3. Drain the potatoes, and pat them dry on paper towels.  Toss with the oil, and arrange on a baking sheet. (I used a silpat liner, but I don't think that it was necessary.)
4. Bake for 30-40 minutes, stirring/flipping two or three times while they bake. They should be beautifully golden brown and crispy when they are done.
5. Season to taste with salt and pepper.

We ate these over some steamed broccoli, topped with shredded cheddar cheese. I will definitely be making potatoes this way again!

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