Tricolor Breakfast Potatoes

Servings:  4 | Serving size:about 2 cups

Cooking time: 45 minutes

This recipe can easily be multiplied and makes great leftovers. Reheat gently in the microwave.

Ingredients

• 1 Tbsp. olive oil
• 6 ounces red potatoes (cut into 1 inch cubes)
• 6 ounces purple potatoes (cut into 1 inch cubes)
• 6 ounces Yukon Gold potatoes (cut into 1 inch cubes)
• 6 ounces sweet potatoes (cut into 1 inch cubes)
• 8 ounces shallots (peeled)
• 2 tsp. dried rosemary
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper (optional)
• fresh ground black pepper to taste

Place a large roasting pan in the oven and preheat the oven to 325°F.

When the oven is hot add the olive oil and swirl to coat the bottom of the pan.

Add the red potatoes, purple potatoes, Yukon Gold potatoes sweet potatoes, shallots, rosemary, salt, cayenne and pepper.

Toss well to coat with the oil.

Roast the vegetables for about 30 to 40 minutes.

Stir gently every 10 minutes.

Serve.