People have long ascribed emotional properties to flowers and herbs. Rue signified regret, salt was to savor, rosemary helped in remembrance. Red and blue potatoes are dense, waxy-type potatoes that roast and fry beautifully, as they retain their shape. Blue potatoes when roasted turn a beautiful violet color. Mixed with the deep pink tones of the Adirondack All-Red fleshed potatoes, these make an attractive side dish to a romantic meal.
Preheat oven to 425 deg. F.
Wash and chop 3 lbs. red and blue fleshed potatoes into 2″ chunks.
Peel 8 cloves garlic.
Chop 1 TB fresh rosemary.
In a small bowl, toss chopped potatoes and garlic with 1 TB olive oil, rosemary, and 1/2 tsp. salt.
Spread potato mixture onto a baking sheet covered with parchment paper.
Roast 15 minutes, and turn potato mixture over. Roast another 10-20 minutes, or until fork tender.