IMG_3213Potato rounds in different colors are a fun way to serve spuds.  Alternate the colored rounds on dinner plates or a family style platter to add a creative touch to your meal.  Also a great base for an hors d’ oeuvre.

2 purple potatoes-wash
2 golden potatoes-wash
1-2 tbsp oil
1/4-1/2 tsp salt
a few grinds of pepper

Slice raw potatoes into rounds-leaving skin on.  Place potato rounds in a large bowl and toss in oil and seasonings.  Lay in a single layer on a parchment covered sheet pan.  Roast in a preheated 400° oven for 25-40 minutes until lightly golden.  Serve immediately or let cool and top with olive tapenade or olive muffalata.

Roast until slightly golden.


Topped with an olive muffalata.

2 Comments on Roasted Potato Rounds

  1. Sandra
    November 15, 2015 at 3:33 pm (2 years ago)

    Rachel, the taste and texture are quite similar. The dark, exotic color provide additional antioxidants as well as visual appeal. I prefer to roast them, when boiled the purple potatoes fade.

  2. Rachel Keene
    November 14, 2015 at 11:50 pm (2 years ago)

    The purple potatoes add interesting color. Is their taste or texture different than “regular” potatoes?


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