A mixture of deep purple and golden baby potatoes tossed with carrots and a pancetta-leek saute. Together these roots and tubers create a savory side dish as well as a dramatic presentation. Additionally, this multicolored combination is easy to prepare and will make a delicious companion to grilled or roasted entrees.
The Potatoes
Small baby potatoes come in a variety of colors: red, gold, and purple. Consider an assortment of these for a colorful display. Once the potatoes have been washed , they are cut into quarters or halves. Because of their size, baby potatoes are difficult to wash. For this reason, I rely on the use of a potato glove.
Potato gloves will make this task simple. This tool has become one of my favorites in the kitchen. I place a a drop or two of dish soap in my gloved palms and rub the potatoes. In minutes the scrubbed and washed potatoes are clean. Once they have been rinsed they are ready to be cut and cooked. It is that simple.
The Saute
Leeks, pancetta and garlic are cooked in a small pan just until they become softened. They will finish cooking with the potatoes and caramelize when roasted.
Pancetta is a cousin to bacon. While bacon is cured and smoked, pancetta is only cured, often times with herbs or pepper. If you are unable to find pancetta, simply replace it with bacon.
Furthermore, the same can be said for the leeks. If you cannot find them or don’t have any on hand, replace them with shallot or sweet onion. Of course, the flavors will be slightly different but just as delicious.
Now into the oven they go……roast until tender and serve!
One of my favorite dishes to serve this lovely dish is with Lemon-Herbed Roasted Chicken or grilled steak.
Weight Watchers and Waist Watchers
A four-ounce serving is about 2 1/2 baby potatoes or 1 cup potatoes, plus carrots.
A 4-ounce serving is 4 WW Smart Points.
A 4-ounce serving is 161 calories.
Buon Appetito!
PrintColorful Roasted Potatoes
Colorful wedges of purple and gold potatoes mixed with carrots, tossed and roasted with a pancetta-leek mixture. These potatoes take on a savory buttery flavor making a delicious and dramatic presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 cups 1x
- Category: Side Dishes
- Method: Oven Roasted
- Cuisine: American
Ingredients
- 3/4 Cup Leek, washed and cut into 1/4 inch sliced into rings (about 1 Large Leek)
- 1 ounce Pancetta or Bacon, minced (about 1 slice)
- 1 teaspoon Fresh Garlic, minced (about 1 clove)
- 2 teaspoons Olive Oil, divided
- 2 cups Carrot, peeled and cut into 1/2 inch chunks (about 3 large carrots)
- 10 ounces Purple Baby Potatoes, washed and quartered (2 cups)
- 10 ounces Golden Baby Potatoes, washed and quartered (2 cups)
- 1 teaspoon Fresh Parsley, minced
- 1 teaspoon Fresh Thyme, minced
- 1/4 teaspoon Fresh Lemon Zest
- 1 1/2 teaspoons Kosher Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat oven to 375 degrees.
- Heat a small saute pan over medium-low heat.
- Add one teaspoon of olive oil to the heated pan and saute the leek, pancetta and garlic just until leeks become limp, about 3-4 minutes. Remove from heat and set aside.
- In a large bowl combine together the potatoes, carrots, parsley, thyme, lemon zest, salt, pepper and remaining olive oil.
- Add the cooled leek mixture and toss to combine.
- Place the potato mixture on a baking sheet or in a baking dish and cover with foil.
- Place potatoes in preheated oven and let roast for 35-40 minutes.
- Uncover and toss.
- Continue to roast, uncovered for an additional 8-10 minutes until potatoes are tender and golden.
- Serve immediately.
Notes
Weight Watchers and Waist Watchers
- A 4-ounce serving (1 cup) is about 2 1/2 baby potatoes plus carrots.
- A 4-ounce serving (1 cup) is 4 WW Smart Points.
- A 4-ounce serving (1 cup) is 161 calories.
