When roasted right, rainbow potatoes come out equal parts unctuous and crispy. They’re a wonderful complement to any vegan entrée or yummy simply as a stand-alone dish.

Rice or potatoes? Potatoes or rice? This is an age-old debate between my husband and me. He’s a rice guy, all day. And I’m a longstanding lover of potatoes. Although I must admit, after being married to him for 15 years, I’ve come to enjoy and even make some awesome rice dishes! But today it’s all about the potato – the rainbow variety that is.

When roasted right, rainbow potatoes come out equal parts unctuous and crispy. They’re a wonderful complement to any vegan entrée or yummy simply as a stand-alone dish.

I enjoy many types of potatoes roasted. Russets can get the job done, but to me they are most effective when baked or fried. When I’m looking to add potatoes to my soups or salad, I go for the red-skinned or fingerling potatoes. They tend to hold their shape very well during the cooking process. For mashing and roasting, I like to use what I consider to be the all-around players: purple, Yukon gold and even the red-skinned potatoes work well here too. For this recipe, I selected the rainbow potatoes because they happen to include all three.

Here are few tips for achieving perfectly roasted baby rainbow potatoes:

Slice your potatoes in half and roast them skin side down for a crispier result on the outside, while retaining that lusciousness on the inside.

• Keep your seasonings simple with just a little salt and pepper to let the potatoes sing. Though for a deeper flavor, feel free to add smoked paprika, rosemary and garlic powder.

• Rub your potatoes in olive oil at the time of seasoning for an even more robust taste.

• Spread your potatoes in one layer on your sheet pan, so they cook evenly and all at the same time.

• Turn your oven up to a high temperature, perhaps 425 to 450 degrees to achieve the greatest crisp.

• If you decide to add peppers and onions for a more down-home taste, do so with about 10 minutes left on your cook, so the veggies will retain a bit of their crunch.

CRISP ROASTED RAINBOW POTATOES RECIPE

Ingredients

4 pounds of baby rainbow potatoes

4 tablespoons of extra virgin olive oil

2 teaspoons of Himalayan pink salt

1 teaspoon of black pepper

1 teaspoon of garlic powder

½ teaspoon of smoked paprika

Instructions

1. Pre-heat your oven to 425 degrees.

2. Clean potatoes and slice them in half.

3. In a bowl thoroughly cover potatoes with olive and gently rub them with seasonings.

4. Spread the potatoes in a single layer on a large baking sheet, skin side down.

5. Bake for 15 to 20 minutes until crispy on the outside, but tender on the inside.image to feature in your post or add a video for extra engagement. Are you ready to get started? Simply create a new post now.