Rainbow potatoes are fun and easy to make. I usually serve them up with proteins such as pork chops or steak. I have served them up solo, however. They are nice with a garden salad and a cold glass of beer.
You can use just about any type of potato with this recipe. It is best, however, to use a high starch potato such as russets. You can get away with medium starch potatoes such as yellow or white potatoes. When slicing the potato, I made a jig out of two thin pieces of plywood. This prevents you from cutting to close to the bottom and gives you even cuts. I have seen people use chop sticks, as well.
Many of the ingredients in this recipe are only suggestions, but they are relatively easy to find and work with. To get the indigo and violet colors, I use sour cream with a few drops of food coloring. If you have a favorite vegetable or ingredient that matches these colors, by all means use them. The same applies to most of the ingredients used in this recipe. I like to use sharp cheddar, but you can use you favorite type of cheese. You just have to make sure it’s orange.I can’t seem to find yellow bell peppers where I’m currently located, so I used slightly ripened tomatoes. They seemed to work really well as they have a slightly different taste than ripe tomatoes.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 3 – 4 medium size potatoes
- 1 medium tomato, diced (red)
- 1 green onion, diced (green part only)
- 3 – 4 pieces of cheddar cheese, thinly sliced (orange)
- 1 small yellow bell pepper or one slightly ripe tomato, diced (yellow)
- 120 ml sour cream with 8 drops red food coloring and 2 drops blue food coloring (indigo)
- 120 ml sour cream 6 drop blue food coloring and 6 drops red food coloring (violet)
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- Servings: 3
- Time: 40 minutes
- Level: Easy
- Cuisine: American
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[btn color=”orange” target=””]Directions:[/btn]
- Make 6 even slices in the potato just about to the bottom. To get consistent cuts, I usually place a couple of half-inch pieces of plywood between the potatoes or chopstick on each side.
- Place the potatoes in a 350°F preheated oven for one hour.
- After an hour, remove the potato from the oven, place them on a plate, and begin filling them with the ingredients. I usually start at one and and add the yellow tomatoes followed by the onions, red tomatoes, cheese, indigo sour cream, and the violet Sour cream.
- Serve and enjoy your rainbow potatoes.
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