Roasted Veggies

Potatoes were an everyday dish on the farm table when I was growing up. The potato is so versatile and in this particular dish.. colorful! I came upon a bag of tiny red, purple and whiteskin potatoes while shopping. I just had to make a veggie melody with them. Here is what I came up with!

1 pound mixture of small potatoes (reds, purple and whites)

2 tablespoons butter

6 cloves fresh garlic chopped

6-7 small yellow and red tomatoes or 1 cup cherry tomatoes

olive oil

salt and pepper to taste

fresh parsley chopped or rosemary

Boil potatoes in just enough water to cover them; add the butter while cooking.

When potatoes are soft enough that a small knife slides through; drain and pour onto a edged cookie sheet. Drizzle with olive oil; salt  pepper

Broil for 1-2 minutes till potatoes and garlic start to brown; toss,  then add the tomatoes and continue to broil till the tomatoes are charred about 1 minute (or more is necessary)

Remove from oven and toss with chopped herbs; serve while hot!

Makes 4 servings