Roast potatoes  The other day while picking up some groceries at the the Berkeley Bowl, I came across a bag of adorable little multi-colored potatoes that I had to buy for sheer cuteness. They were tiny little guys, about the size of a marble in all shades of pink, purple, and tan. I really didn’t know what to do with them but I figured they would at least be fun to look at.

After a few days of admiring them on my counter top, it was time to put them to use. I don’t cook potatoes that often, so I only know three ways to fix them: mashed, fried, and roasted. Since mashing them would destroy their good looks, I decided to roast them. I cooked them whole because they were so tiny and I spiced them up with chopped garlic and rosemary.

Let me tell you, they turned out GREAT! Roasting the little potatoes in their skins turned them into packets of mashed potatoes that burst in your mouth. The rosemary and garlic was a perfect complement and gave the potatoes a luxurious flavor. They were so tasty and a perfect comfort food.  

Roasted Marble Potatoes with Garlic & Rosemary

  • Place the potatoes in a baking dish in  a single layer.
  • Roughly chop 3-4 cloves of garlic and add the leaves from three sprigs of rosemary.
  • Drizzle a teaspoon of olive oil and mix the potatoes to make sure they’re coated.
  • Sprinkle with salt.
  •  Bake them for 40 minutes at 400 degrees, mixing them halfway through the cooking time.