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Marinated Colorado Potatoes



 

3/4 pound Colorado Russet potatoes, cut to 1/2-inch dice, leaving skin on
3/4 pound Colorado Purple Majesty potatoes, cut to 1/2-inch dice, leaving skin on
3/4 pound Colorado Yukon Gold potatoes, cut to 1/2-inch dice, leaving skin on
3/4 pound Colorado Mountain Rose potatoes, cut to 1/2-inch dice, leaving skin on
1 cup olive oil
2 cloves garlic, quartered
1 sprig rosemary, about 6 inches long
1 teaspoon chopped sage
1 teaspoon chopped parsley
2 teaspoons minced shallots
1/2 cup thinly sliced California dried mission figs
1 teaspoon sherry vinegar
Kosher salt and fresh ground pepper, to taste

In an 8 x 1-inch oblong baking dish, combine potatoes, oil, garlic and rosemary sprig; roast at 250F for 2 hours or until potatoes are tender.
When potatoes are done, remove and discard the rosemary sprig and the garlic. Drain excess olive oil and discard. Gently combine sage, parsley, shallots, figs and sherry vinegar. For a more tangy flavor, add additional vinegar. Set aside.

Lightly salt and pepper the lamb chops to taste. Place on hot grill; cook 4 to 5 minutes per side or until desired degree of doneness.
Spoon approximately 3/4 cup marinated potatoes onto serving plate and arrange lamb chops on top. Garnish with fresh herbs.

NOTE:
To maintain the brilliant colors of the potatoes after dicing, submerge in cold water until ready to cook.


 

 

 


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