Preheat the oven to 425 degrees Fahrenheit.
Make thin deep slits across the width of the potatoes.
Roast uncovered till soft and juices run.
To serve, slice along slits and make pretty stacks with the three colors or just eat whole.
Tips:
- Use leftovers to jazz up any salad.
-Add beets and chickpeas for a ready-to-go lunch or dinner.
Variations:
Feel free to experiment with your favorite drizzle. Try tahini for a new twist or date or maple syrup and some cinnamon if they are not sweet enough for your palate.
Description:
Photography by A. Rosenger
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Easy
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