Roasted Purple Potatoes with Rosemary, Garlic and Thyme
Potatoes are one of my very favorite foods. Blue/purple potatoes are loaded with antioxidants and are delish. If you are unable to find blue or purple potatoes you can substitute with red potatoes or small Yukon Gold.
Toss potatoes and garlic in olive oil, salt and pepper.
Spread potatoes in a single layer on a baking pan. Top with rosemary and thyme and roast in the oven for 45 minutes until potatoes are tender and golden brown.
Remove from oven and serve on large platter. Keeping potatoes spread out on a single layer to retain crispiness.
Keep ingredients fresh and use what's in season. In spring try omitting the rosemary and finish them off with garlic or regular chives and fresh chopped parsley. There is no end to the variations you can try with this dish.
These pumpkin muffins are gluten free, dairy free and egg free. As the leaves begin to change I am reminded that fall is quickly approaching. The farmers markets are filled with apples, winter squash and pumpkins. After my trip to the farmer's market this morning, I had to come home and make this recipe. My husband loves waking up to the fresh aroma of these baking in the oven as the scent of cinnamon and spice fills the air.