Add to your July 4th celebration with red, white and blue potatoes! Melissa’s Produce conveniently packages this potato trio together.
Here’s one of my favorite potato sides:
Creamy Roasted Red, White & Blue Potatoes with Crispy Rosemary
Serves 4 to 6
1 (1-1/2 lbs.) pkg. Melissa’s Red, White and Blue Potato Medley
3 Tbs. olive oil
2 to 3 large sprigs fresh rosemary
Kosher salt and freshly ground black pepper
¼ tsp. granulated garlic
1 tsp. lemon zest
Position a rack in the center of the oven and heat to 400°F. Quarter the large potatoes and half the small ones. On a large rimmed baking sheet, toss the potatoes with the oil, whole rosemary sprigs, 1 tsp. salt, and ½ tsp. pepper.
Turn the potatoes so a cut side is down on the baking sheet. Roast until the rosemary sprigs are crispy, about 20 minutes. Remove the springs from the baking sheet and set aside. Flip the potatoes and continue to roast until tender and light golden brown, about 5 minutes more.
Put the potatoes in a large serving bowl, toss gently with the granulated garlic and lemon zest. Adjust the seasoning with more salt and pepper to taste. Strip the rosemary leaves from the sprigs and sprinkle over the potatoes. Serve immediately. Serves 4 to 6