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Potatoes are a staple of our family’s diet. Whether it is baked, mashed, or roasted…we love them all! Potatoes are rich in vitamins, minerals, and antioxidants. Further, colored potatoes like purple potatoes can have 3 to 4 times the antioxidants of white potatoes, which makes this recipe even better! The healthy benefits of the purple potatoes, paired with the medley of colors resulting in a dish that is absolutely visually appealing, make this recipe a no-brainer. Did I mention garlic is involved? This fragrant vegetable is packed with more minerals and antioxidants and has been shown to lower blood pressure, lower cholesterol, and reduce the risk of heart disease!
But enough about the health benefits! The reason we love this dish is because its delicious! The potatoes turn out perfectly soft and creamy on the inside while crisp and golden on the outside.
Ingredients:
- 1.5 pounds of petite or fingerling potatoes, ideally a medley including purple Peruvian (for those extra antioxidants!)
- One teaspoon of salt
- One teaspoon of pepper
- One or two tablespoons of garlic powder
Additional options:
- Parsley
- Grated parmesan
Instructions:
- Heat the oven to 400 degrees Fahrenheit.
- Bring a large pot of water with the salt to a boil.
- While the pot is heating, cut the potatoes into bite sized pieces.
- Add the potatoes to the boiling water and boil for 15 minutes. This is the trick to getting them soft and creamy on the inside!
- Drain the potatoes and add to a large baking dish.
- Cover the potatoes with a few glugs (yes that’s a cooking term!) of olive oil then season with the pepper and garlic. Gently toss to ensure an even covering.
- Bake the potatoes for 20 minutes and then remove. After cooling for a few minutes add some chopped parsley and sprinkle with grated parmesan if desired.
This is my favorite stoneware baking dish, it evenly cooks the dish to perfection and is a beautiful option when serving guests.
