Roasted Rainbow Potatoes

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Fingerling potatoes also work well in this recipe.

12 servings
12 ounces baby red potatoes, halved
12 ounces baby Yukon gold potatoes, halved
12 ounces purple potatoes, halved
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
1 tablespoon rosemary
1 teaspoon seasoning salt
1 teaspoon black medium grind pepper

Preheat oven to 425°F.

Combine potatoes, oil, rosemary, seasoning salt and black pepper in a large mixing bowl. Stir until potatoes are well coated.

Spread onto a greased shallow baking sheet. Roast potatoes 40 to 45 minutes or until tender; stir occasionally.

Note: If purple potatoes are not available, substitute russet or white potatoes.

Total Time
Bake Time 40 to 45 minutes
Nutritional Facts
Total Fat grams 4.00
Saturated Fat grams 0.00
Cholesterol milligrams 0.00
Sodium milligrams 120.00
Total Carbohydrates grams 15.00
Sugar grams 0.00
Dietary Fiber grams 1.00
Protein grams 2.00
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