Roasted Potatoes

Let's brighten up the week with these colorful Adirondack blue potatoes and golden potatoes. I found an amazing display of baby potatoes at the Union Square Greenmarket and decided that roasted potatoes are exactly what I need to make as a side dish for dinner.  I just can't get enough of these colors!

Ingredients:

2-3 tsp of Rosemary

2-3 tsp Thyme

2-3 tsp Garlic

1 Tbsp of Olive oil

2 bunches of baby potatoes (about 2-3 cups)

Directions:

Wash and scrub the potatoes well to remove any excess dirt.  Cut the potatoes in halves and quarters depending upon their sizes so that they'll cook evenly.  Toss the rosemary, thyme, garlic and olive oil in a bowl with the potatoes and combine ingredients until the potatoes are well coated.  Bake at 450 degrees for about 25 minutes or until the potatoes have browned and the skin has shriveled up a bit.  You should be able to easily stick a fork into each potato after.  Serve with your favorite chicken dish and you'll be getting praise from your family and friends the next day! These can be served right out of the oven and they're even better the next day, just reheat in the microwave and serve again!