Having worked at a co-ed summer camp, I distinctly remember the purpling rule. If girls are pink and boys are blue, there should be no purple in the cabins! So in honor of president’s day, and the whole red, white and blue concept, I have chosen to highlight some purple rain people eater nonsense that I have n my life.
Rosemary Roasted Purple Potatoes
5-6 medium-sized purple or tri-colored potatoes
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 1/2 teaspoons dried rosemary, crushed
1 tbsp Dijon mustard
Kosher salt and freshly ground pepper to taste
PREHEAT oven to 375 degrees. Scrub the potatoes well. Dry and quarter them.
COMBINE olive oil, garlic, dried rosemary, and Dijon mustard, whisking well.
PLACE potatoes on baking sheet to form a single layer.
DRIZZLE mizture over the potatoes and TOSS to coat.
SALT & PEPPER
BAKE for 30 minutes or until tender, STIRING and ROTATING potatoes often.*
NOTE: Size of potatoes will effect baking time. I prefer to use a bag of the small tots.
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