MARBLE POTATOES RECIPES

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PAN-ROASTED MARBLE POTATOES RECIPE | ALLRECIPES



Pan-Roasted Marble Potatoes Recipe | Allrecipes image

A colorful combination of red, gold, and purple baby potatoes is pan-roasted with bacon and rosemary for a simple and delicious side or as a tasty start for potato salad.

Provided by Chef John

Categories     Side Dish    Vegetables

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 6

4 slices bacon, coarsely chopped
1 pound tri-color baby potatoes (red, gold, and purple), rinsed and drained
salt and freshly ground black pepper to taste
2 teaspoons chopped fresh rosemary
1 tablespoon rice vinegar
1 sprig fresh rosemary for garnish

Steps:

  • Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
  • Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
  • Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
  • Transfer potatoes to a serving dish and top with a rosemary sprig.

Nutrition Facts : Calories 136.7 calories, CarbohydrateContent 20.1 g, CholesterolContent 9.9 mg, FatContent 3.9 g, FiberContent 2.6 g, ProteinContent 5.6 g, SaturatedFatContent 1.3 g, SodiumContent 214.8 mg, SugarContent 0.9 g

ROASTED MARBLE POTATOES AND SUNCHOKES WITH ROSEMARY RECIPE ...



Roasted Marble Potatoes and Sunchokes with Rosemary Recipe ... image

Roasted potatoes make a worthy sidekick to many great suppers, and these savory potatoes aren't just thrown in the oven. Roasted potatoes are best if given the proper guidance via plenty of seasoning and even additional vegetables to spice up the flavor profile, like the sunchokes in this recipe. The big knobby root vegetable, known as a sunchoke, has gained increasing attention in recent years at farmers' markets across the country due to its versatility, quick-cooking nature, minimal prep time, and nutty flavor profile. Often mistakenly referred to as Jerusalem artichokes, sunchokes have no origins in Jerusalem, and they really don't taste like artichokes. If anything, sunchokes can be accurately compared to potatoes, both in how they're grown underground and their earthy flavor profile. Together, potatoes and sunchokes are a hearty side to place alongside your grilled chicken or steak with a fresh salad. And, to make things better, they're so easy to make—just make sure the cubes, slices, or whatever shape you'd like your roasted vegetables in are roughly the same size, to ensure even cooking. Garlic, rosemary, and butter give robust flavor to the potatoes and sunchokes, so you don't have to worry about pairing your dinner with a bland vegetable side. If you prefer to toss your veggies in olive oil, you can substitute that instead of using butter for these. Just pop them in the oven on a sheet pan, stir occasionally, and you're set! Make as big of a batch as you need to fill up your crew.

Provided by Larry McGuire, McGuire Moorman Hospitality

Categories     Potatoes

Yield Serves 8

Number Of Ingredients 7

1/2 pound butter
2 pounds marble potatoes
1 pound sunchokes, cut into 1-inch cubes
1 head garlic cloves, crushed
2 rosemary sprigs, leaves only
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Steps:

  • Preheat the oven to 350°F. Melt the butter in a small stockpot.
  • Arrange the potatoes, sunchokes, garlic, and rosemary leaves on a sheet tray in an even layer. Drizzle with the butter and toss to coat. Bake the vegetables for 30 minutes, stirring every 5 to 10 minutes.

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