Ingredients
A mixture of the following varieties;
Shetland Black, Vitelotte, Highland Burgundy Red, Salad Blue, Pink Fir, Mayan Gold, La Ratte
(I used a couple of each, but any mixture looks and tastes great. You could try the exotic box)
Rosemary – fresh or dried (or use your favourite herb)
Olive oil
Salt and Pepper
Method
There’s no need to peel the potatoes but you can if you would prefer. I like to peel the Highland Burgundy, Shetland Black, Vitelotte and Salad Blue (just because the colours amaze me every time!)
Chop them into small inch sized chunks. These varieties are all different shapes and sizes so some will need more chopping than others.
Heat some oil in a roasting tray, when it is nice and hot add the potato chunks and rosemary then roast in a hot oven until tender inside but browned on the outside. About 30mins should be long enough.
Serve as a side dish with your roast dinner. They make a colourful alternative to the usual roast potatoes!