RAINBOW POTATO RECIPES

Name: Rainbow Potato Roast
Total time: 1 h
Yield: Serves 4
Ingredients: 1 garlic clove, cut in half; 1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.); Salt and freshly ground pepper; 2 teaspoons chopped fresh sage; 3 tablespoons extra virgin olive oil; 1 ounce Parmesan, grated (1/4 cup) (optional)

RAINBOW POTATO ROAST RECIPE - NYT COOKING

Rainbow Potato Roast Recipe - NYT Cooking image

Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn’t matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 garlic clove, cut in half
1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.)
Salt and freshly ground pepper
2 teaspoons chopped fresh sage
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup) (optional)

Steps:

Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

Nutrition Facts : @context http//schema.org, Calories 242, UnsaturatedFatContent 9 grams, CarbohydrateContent 36 grams, FatContent 10 grams, FiberContent 6 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 425 milligrams, SugarContent 7 grams

RAINBOW POTATO PANCAKES | ALLRECIPES

Rainbow Potato Pancakes | Allrecipes image

Make amazing potatoes with this healthy dish: Rainbow Potato Pancakes. With a combination of russet and purple potatoes, you can create this savory treat at home in under 20 minutes!

Provided by Potato Goodness

Categories Trusted Brands: Recipes and Tips U.S. Potato Board

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 14 servings

Number Of Ingredients 17

Ingredients

3 cups grated russet potatoes
3 tablespoons grated yellow onion
1?½ teaspoons kosher salt
5 tablespoons potato starch
2 eggs, beaten
? teaspoon ground white pepper
1 cup vegetable oil for frying, or more as needed
Fine salt, to taste
4 cups grated purple potatoes
3 tablespoons grated red onion
1?½ teaspoons kosher salt
5 tablespoons potato starch
2 eggs, beaten
? teaspoon ground black pepper
1 teaspoon balsamic vinegar
1 cup vegetable oil for frying, or more as needed
Fine salt, to taste

Steps:

For the russet pancakes, preheat vegetable oil in a skillet until it reaches 350 degrees F.
Grate potatoes and onion, set aside. Place measured amounts into a clean bar towel or cloth. Squeeze out as much moisture as possible.
Whisk eggs and whisk in potato starch, salt, and white pepper until smooth. Quickly fold onion and potatoes into the egg mixture.
Use a 1/4 cup measuring cup to portion out a potato pancake. Place into hot oil and flatten with a spatula.
Fry until golden brown and flip with a slotted spatula (about 4 minutes per side). Fry for an additional time until the second side is golden brown.
Use a slotted spatula to remove the pancake to a drain pan or rack. Sprinkle with fine salt.
Use the same directions to make the purple potato pancakes using the ingredients listed above.

Nutrition Facts : Calories 249.2 calories, CarbohydrateContent 18.7 g, CholesterolContent 46.8 mg, FatContent 18.6 g, FiberContent 1.1 g, ProteinContent 3.2 g, SaturatedFatContent 2.6 g, SodiumContent 453.5 mg, SugarContent 0.8 g

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