Best 6 Rainbow Potato Roast Recipes

RAINBOW POTATO ROAST

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.

RAINBOW ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F and place a rack in the center of the oven.
• Arrange the peppers, carrots, parsnips, broccoli and beets in rows to create a rainbow of colors on a large baking sheet. Scatter the thyme sprigs over the vegetables and drizzle with the oil. Season with salt and pepper. Roast until the vegetables are tender and cooked through, about 30 minutes.
• Drizzle the Balsamic Glaze over the vegetables and serve.
• In a small saucepan, combine the vinegar and sugar and bring to a boil over high heat. Reduce the heat to a simmer and cook until syrupy and reduced to 1/4 cup, 8 to 10 minutes.

OVEN-ROASTED RAINBOW POTATOES WITH BEEF TENDERLOIN AND CHIMICHURRI DRESSING

Steps:

• Preheat the oven to 450 degrees F.
• For the chimichurri dressing: In a food processor, pulse together the oil, vinegar, herbs, salt, black pepper and red pepper flakes. Set aside.
• For the rainbow potatoes: Toss the potatoes in the oil to coat, then spread them out on a baking sheet. Roast for about 30 minutes, until crispy and cooked through.
• For the beef tenderloin: Coat the tenderloin in the olive oil, then rub with the salt, coriander and cumin. Roast for 15 to 20 minutes, until rare to medium-rare. Let rest before thinly slicing.
• For the Parmesan crisp: Raise the oven temperature to 500 degrees F. Place the Parmesan slices on a silicone baking mat and bake for 5 minutes.
• To serve: Arrange some tenderloin slices and potatoes on a plate, drizzle with chimichurri and top with a Parmesan crisp.

ROASTED RAINBOW SWEET POTATOES WITH DIPPING SAUCE 2 WAYS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line two 15x10x1-inch baking pans with aluminum foil.
• Combine sweet potato wedges, olive oil, salt, and pepper in a very large bowl. Toss to coat. Arrange in a single layer on the prepared baking pans.
• Roast in the preheated oven, rotating the pans halfway through, until potatoes are tender and starting to brown, about 15 minutes.
• Meanwhile, whisk mayonnaise, lemon juice, lemon zest, pepper, and salt in a small bowl to make the first dipping sauce.
• Whisk mayonnaise, milk, horseradish, dill, and pepper in a separate small bowl to make the second dipping sauce.
• Serve sweet potatoes warm or at room temperature with the two sauces for dipping.

RAINBOW POTATO PANCAKES

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.

RAINBOW HASH

Steps:

• In a large skillet, heat oil over medium heat. Cook and stir potatoes, carrot and seasonings until vegetables are tender, 10-12 minutes. Add kale and garlic; continue cooking until vegetables are lightly browned and kale is tender, 2-4 minutes.