Add easy color to your table!

Ingredients:

Yield: 16 servings

8 purple potatoes
8 sweet potatoes (or garnet)
1/2-cup olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
salt and pepper

Directions:

1. Cut potatoes to desired size.
   
2. Chop herbs finely (don't forget to remove barky stems).
   
3. Toss together with olive oil, just to coat.
   
4. Spread in one layer on baking sheet lined with tin foil (makes for an easy clean up).
   
5. Bake at 400 degrees F; if potatoes are cut 2 inches long by 1/2-inch sides allow to roast for 15 minutes before checking.
   
6. No matter what size you prefer, try to stay consistent or they will not bake evenly. Don't overcrowd or you'll miss out on a crispy outside layer.
   
7. Heap on plate and garnish with rosemary and thyme sprigs.