Rainbow Potato Roast

I chopped up the garlic after rubbing it in the pan and added 2 tablespoons of whole grain mustard to the olive oil instead of using sage. Roasted as instructed. Delicious!

Easy and always a favorite. I particularly like the addition of a peeled sweet potato. I have also added sliced onions to the mixture. Parchment in the pan makes clean-up easy.

This was simple. beautiful and delicious. Seek out the best potatoes and use a variety for the best taste and presentation. A perfect addition to the holiday table. Agree that they are best just out of the oven but reheating does actually work.

Cooking this on parchment as suggested was great. Didn't stick and cleanup was easy.

I use a slightly different technique for coating the potatoes that gives a nice crispy surface with soft center after baking. I heat a couple of tablespoons of garlic-infused olive oil and toss a pat of ghee (clarified butter) in with it. The warm oil mixture is poured over the cut potatoes and mixed. If I have fresh sage, that would be great but if not, dried Herbes de Provence works well, or anything similar. I use parchment paper in the baking dish and do not add olive oil at the end.

This is a great and dependable recipe: easy and basic but one I've returned to several times and never with regret. Perfect every time and a real nice presentation as well. I use the parchment paper on a rimmed baking pan and it works very well. The parmesan adds a nice touch; you can easily substitute Asiago or Gruyere if you have either around.

Works in a 450 oven as well (shorter time, so watch them), which I needed for Mark Bittman's chicken and fennel recipe. Easy and delicious.

Simply delicious. these potatoes cooked faster than I expected, but then again, I did not use a ruler when cutting the potatoes and quite likely my pieces were smaller than one inch. Instead of sage I used fresh thyme, and plenty of pepper. I lightly sprinkled parmesan on towards the end and it was ready to eat in another 7 minutes. The closest thing I have had to these potatoes are some I cooked while camping years ago. You just keep eating them even though you know you're already full.

Used yukon gold and red russet potatoes. Did not peel. Peel added crisp to the finished potatoes. Used thyme instead of sage. Really good. Although I will try sage next time, my guess is that thyme is better. For the last 10 minutes increased oven temp 25 degrees. Gave a nice crispness but not over cooked. Served with Roasted Haddock with Lemons, Olives and Rosemary. Also would be good with steak.

I had only a couple small sweet potatos and a3 medium russets so I added a large yellow onion to the mix. It was delicious. no sage or garlic but I would add sliced garlic the next time.

I use herbs de provence (a lot of it) along with the garlic, pepper and kosher salt--and sometimes use the frozen garlic cubes, which thaw quickly, and mix everything in a bowl. I always line a sheet pan or two with parchment and bake between 400 - 450 depending on what else may be in the oven. Don't crowd the pan (that's why there may be two) Usually, I will turn on the convection feature midway through.