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.


Linking up here!