Walking through Central Market last week (a local foodie grocery store), I spotted these lovelies:
They are called Oca (oh-Kah) Potatoes.
They are native to the Andes Mountains in South America.
I have never seen red, orange and yellow potatoes before!
Of course I HAD to buy them and make something with them.
I couldn’t resist their vibrant color!
They are the most interesting veggie I have seen in a while.
I’m also part of a fruit/vegetable co-op, and we got some LOVELY looking rosemary yesterday.
I decided to put the two together!
Roasted Rosemary Oca Potatoes
2.5 lbs Oca Potatoes (can substitute regular red potatoes), cut into 1 inch pieces
1/4 cup Olive Oil
4 Tbs Butter, melted
3-6 Tbs Rosemary, roughly chopped
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
6 cloves garlic, minced
Preheat oven to 350.
Dice potatoes into 1 inch pieces.
Put potatoes in a pot, cover with water, and bring to a boil.
Reduce heat to med-high, and boil for 10-15 minutes, or until tender.
While potatoes are boiling, combine olive oil, butter, salt, pepper, paprika and garlic in a small bowl. Mix well.
Drain potatoes, and place in a foil-lined baking dish. (this makes for easy clean up!)
Sprinkle rosemary on top of potatoes. (use however much rosemary you like. We like it a lot!!)
Pour remaining ingredients (mixed in the earlier step) over potatoes. Gently stir with a spoon to coat potatoes evenly.
Put potatoes in oven, and roast for 40-50 mins or until browned on top.