Potato Recipes | Roasted Purple Potatoes
Flavors from the south of France are perfectly matched with the nutty sweetness of purple potatoes. Serve warm or at room temperature “al fresco”.
Ingredients
- 1.5 lb bag, petite/ creamer purple potatoes
- ¼ lb pearl onions, skinned
- 14 oz can, artichokes, drained & cut into halves or quartered
- ½ cup sliced sundried tomatoes in oil, drained, reserve 2 Tablespoons oil
- ¼ cup capers, drained
- 1 Tablespoon Herb du Provence (or Italian Seasoning)
- ½ cup shaved Parmesan
- 6 basil leaves, finely sliced, for garnish
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