I’m no hockey fan but I happen to live with two of them. A giant Rangers flag billows from our second story window next to a sun-faded Rangers pendant, a remnant from last year’s playoffs. Personally I don’t know my pucks from my Mighty Ducks and can’t name a single player on the team. However, when a request was made for a “rangers-themed food blog post” I obliged.
The Rangers’s colors are red, white and blue which also happen to be the colors of AMERICA. So you can use this recipe for any beautiful American holiday. Be it Memorial Day, which is tomorrow. Fourth of July, which is coming up fast or just any summer day where you find yourself feeling patriotic and in need of some perfectly roasted potatoes.
The trick here is to use three different kinds of potatoes. Blue ones, regular ones and red-skinned ones. There’s a beautiful type of red-fleshed potato called Adirondack red. If you can find em, use em. Purple potatoes are common these days and sometimes you can even find a pre-mixed bag of red, white and blue (purple) fingerlings. GO RANGERS!
Red, White and Rangers Potatoes
Serves 6 as a side
9 small/medium potatoes (3 red, 3 regular, 3 purple)
1/4 cup olive oil
1 teaspoon garlic powder
1 tablespoon rock salt
1 teaspoon dried oregano
1. Preheat your oven to 400 degrees Fahrenheit.
2. Chop the potatoes into 1/2 inch cubes, leave the skin on.
3. Toss the potatoes in a large bowl with olive oil, garlic powder, salt and oregano. Spread in a single layer on two parchment-lined baking sheets. Roast for about 40-45 minutes, using a spoon to mix the potatoes about halfway through.