Roasted Potatoes

Vandal Black and Gold Roasted Potatoes with Mushroom Ginger Gravy

Rich golden potatoes with caramelized purple potatoes served with a creamy mushroom ginger sauce

This combination of Idaho gold & purple potatoes displays Vandal Pride with its unique selection of ingredients and colors. Antioxidant-rich purple potatoes coated with molasses, gold potatoes roasted in oil and herbs, and gravy silvered with mushrooms combine all the Vandal colors within one dish. The use of Canola oil supports the University’s biodiesel and oilseed breeding program. This recipe is ideal for any Vandal Thanksgiving meal and can even be enjoyed at a Vandal football tailgating event, served alongside a grilled Vandal sausage.

- Aaron Gleesing and Jeremiah Dubie



Yield: 8 servings
Oven: 400⁰F
Bake: 45 minutes

Ingredients (Potatoes):
  • 2 lbs Yukon gold potatoes
  • 2 lbs purple potatoes
  • ¼ cup canola or olive oil
  • 3 tbsp molasses
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • Salt and pepper
  • Dill (optional garnish)


Ingredients (Gravy):
  • 5 white or crimini mushrooms
  • 5 cloves garlic
  • 1 tbsp grated ginger
  • 1 small onion
  • 2 tbsp canola/olive oil
  • Turkey drippings, stock, or broth
  • 1 tsp salt
  • 2-4 tbsp cornstarch (to thicken)


Directions:

Preheat the oven. Dice potatoes into ½ inch cubes. In a large bowl, mix the gold potatoes, oil, rosemary, and thyme. Toss the mixture until the potatoes become well coated. Transfer the potatoes to a casserole-sized baking dish (there should be oil left over to coat the purple potatoes later on). In another bowl, mix the purple potatoes with molasses and toss until they become coated. Transfer them to the oil and herb mixture and toss until they become coated. Transfer them to the baking dish alongside the gold potatoes. Coat with salt, pepper, and any additional herbs as desired. Bake for 45 minutes until tender.

While the potatoes are roasting, it’s time to make the gravy! Use the remaining oil to sauté the mushrooms, ginger, garlic, and onions until they become tender. Add turkey dripping, or other suitable stock or broth, along with the salt and cornstarch. While continuing to stir, bring the solution back up to a boil until it thickens. Add water if it becomes too thick. Add more cornstarch if it’s not thick enough. Serve as a gravy on top of the potatoes, or as a dipping sauce.