Rainbow Potato Roast Recipes

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.

RAINBOW ROASTED POTATO SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine red and purple potatoes and toss with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast in the oven for about 30 minutes, until tender and browned. Set aside and let cool to room temperature.
• In a large pan set over medium heat, add green beans and 3 tablespoons water. Saute until beans are bright green and water has evaporated, about 3 minutes. Add 1 tablespoon of the oil to the pan. Add zucchini, yellow squash, and corn to the pan. Cook until crisp-tender, 5 to 7 minutes.
• Add thyme and remaining 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper to the pan. Cook for 1 to 2 minutes longer, until fragrant. Remove from heat and add the tomatoes. Cool to room temperature. Once cool, add the potatoes to the other vegetables.
• In a small bowl, whisk together lemon juice and sugar. Continue whisking constantly and slowly drizzle in the remaining 2 tablespoons oil. Add the shallots and stir.
• Drizzle the vinaigrette over the potato salad and gently toss to coat. Add more salt and pepper to taste, if desired. Serve at room temperature or chill.

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.

ROASTED POTATOES AND RAINBOW CARROTS

Steps:

• 1. Toss potatoes, carrots, and garlic with the oil on a rimmed baking sheet; season with salt and pepper.
• 2. Arrange in a single layer and roast in a preheated 400-degree oven until the vegetables are tender and starting to brown--about 40 minutes; toss halfway through cooking time.
• 3. Remove from oven and squeeze lemon juice over top and sprinkle with minced basil. Enjoy!