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Tricolor Roasted Olive Oil Potatoes with Parsley

I am all about simple yet super delicious meals, and this is definitely one of them. We all have many things going on in our lives and can't dedicate hours in the kitchen to prepare a nourishing and delicious meal. 

I love adding color to my plate, and a simple way to do this without spending a lot of your food budget on a variety of vegetables is to purchase tricolor potatoes. There are hundreds of different kinds of potatoes, but we don't always see a large variety. During the end of fall to the beginning of spring we typically can find a decent variety of regular potatoes, sweet potatoes, and yams. The more variety in shape, size, and color the more nutrients you add to your plate. This tricolor mix with petite purple potatoes, petite yukon potatoes, and petite red potatoes add not only slightly different flavors to the dish, but also each potato has a completely different texture. 

Variety in texture is something you want to have when serving a meal. This keeps you interested as an eater. If the texture of the meal was all soft, or crunchy, you would get bored as you eat. The different textures  makes the meal exciting because you know that each bite will be different. 

The recipe pairs well with fish, pork, beef, lamb, or chicken. 

Yields 4 servings 


1 lb of tricolor petite potatoes - halved 

1/4 cup + 2 tablespoons extra virgin olive oil 

1/4 cup flat leaf parsley - chopped 

2 teaspoons grey sea salt - regular sea salt is just fine if you can't find Sel Gris (grey sea salt)



Preheat oven to 400 degrees. 

In a large bowl, add the potatoes, 1/4 olive oil, salt and pepper. 

Mix well to make sure that each potato is coated with olive oil and seasoning. 

Spread evenly the potatoes on a baking sheet. 

Roast the potatoes in the oven for 30-40 minutes depending on your desired tenderness of the potatoes. 

Remove the baking sheet from the oven. Allow them to cool for about 10 minutes. 

Then add the parsley and remaining extra virgin olive oil and gently (be careful potatoes are hot), coat the potatoes with the herb and extra virgin olive oil. 

Serve and enjoy! 



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