Roasted Rainbow Potatoes

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This potato dish makes a wonderful side dish to complete a fabulous dinner.  We ate these the other night with barbecue chicken and sautéed brussels sprouts.  There is plenty of flavor to enjoy them plain, but I dipped mine in ketchup, a craving I was having at the time.  No, not that kind of craving, unfortunately.  I made an egg scramble with the leftover potatoes and brussels sprouts the next morning.  Delicious!  I love getting creative with leftovers.

 

Roasted Rainbow Potatoes

 

what you need:  (Serves 4, side dish)

  • 1 pound mini rainbow potatoes, cubed
  • 1 medium yellow, diced
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • salt/pepper to taste

what you do:

  1. Preheat oven to 375 degrees F.
  2. In a 8 x 8 baking dish add diced potatoes, diced onion, minced garlic, olive oil, and salt and pepper.  Stir around until each potato is coated.
  3. Bake for 20 minutes, remove potatoes and stir.  Cook for an additional 20 – 25 minutes.
  4. Let cool for 5 minutes before serving.

 

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