This week’s quart of red, gold and purple potatoes roasts up into the prettiest pan of potatoes you’ll make all year. The onion and garlic from the box go right in with them, so it’s one pan and almost no prep. The purple ones keep their color when they’re roasted.

Serves 3–4 as a side · 45 minutes

Ingredients

  • 1 quart mixed potatoes (about 1 1/2 pounds)
  • 1 onion
  • 4–6 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • Black pepper
  • Optional: fresh herbs, dried rosemary or thyme

Directions

  1. Heat the oven to 425°F.
  2. Scrub the potatoes (no need to peel) and cut them into chunks about 1 inch across. Small ones can just be halved.
  3. Cut the onion into thick wedges. Leave the garlic cloves whole, in their skins, so they turn soft and sweet instead of burning.
  4. Toss everything on a sheet pan with the oil, salt and pepper. Spread it out in one layer.
  5. Roast 35–40 minutes, stirring once halfway, until the potatoes are crisp outside and tender inside.
  6. Squeeze the soft garlic out of its skin and stir it through the potatoes. Toss with chopped herbs if you have them.

Make it a meal: Top with a fried egg and a handful of arugula microgreens, or serve alongside last week’s blistered peppers.