b'T e mpt i n gT ate rsTri-coloredRoasted PotatoesIngredients:5 each red, yellow & purple skinned baby potatoes1/4 cup olive oil1 teaspoon salt1/2 teaspoon ground black pepper4 cloves of garlic, minced2 Tablespoons fresh parlsey, mincedDirections:Preheat over to 400 degrees F.Wash and dry the potatoes. Cut the potatoes in half or quarters to keep size uniform.In a large bowl, mix together the oil, salt, pepper, and the garlic cloves; toss in the potatoes and stir until potatoes are well coated.Transfer the potatoes to a sheet pan and spread out into one layer.for another 20 minutes or until golden brown and crisp.Remove the potatoes from the oven; sprinkle the parsley overpotatoes and serve hot. JANUARY 2020 POTATO GROWER 9'