Tricolor Breakfast Potatoes
Servings
1Serving size
about 2 cupsThis recipe can easily be multiplied and makes great leftovers. Reheat gently in the microwave.
Ingredients
| 1 Tbsp. Olive oil |
| 6 ounces Red potatoes (cut into 1 inch cubes) |
| 6 ounces Potatoes (purple potatoes, if available)(cut into 1 inch cubes) |
| 6 ounces Yukon gold potatoes (cut into 1 inch cubes) |
| 6 ounce Sweet potato (cut into 1 inch cubes) |
| 8 ounces Shallots, raw (peeled) |
| 2 tsp. Dried rosemary |
| 1/4 tsp. Salt |
| 1/8 tsp. Cayenne pepper (optional) |
| 1 to taste Black pepper |
Instructions
When the oven is hot add the olive oil and swirl to coat the bottom of the pan.
Add the red potatoes, purple potatoes, Yukon Gold potatoes sweet potatoes, shallots, rosemary, salt, cayenne and pepper.
Toss well to coat with the oil.
Roast the vegetables for about 30 to 40 minutes.
Stir gently every 10 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are are lactose intolerant.
Recipe Notes
This recipe is taken from one of my favorite hotel breakfast buffets. The combination of the different color potatoes along with the sweet potatoes, the shallots and black pepper are perfect when roasted together. The slight spice from a bit of cayenne is optional but it brings a lot to the dish.
You can serve this with breakfast or it makes a great side dish for roasted chicken or fish.