Colorful Roasted Beets & Purple Potatoes - cooking recipe

Ingredients

4 small purple potatoes
4 beets
2 tablespoons olive oil
2 teaspoons marjoram
1 teaspoon dried parsley flakes
1/2 teaspoon sea salt (or kosher salt)

Preparation

Wash the beets and potatoes, and cut the potatoes into quarters or thirds, but don't make the pieces too big.
Peel the beets and cut into slices or chunks.
Put the cut beets and potatoes into a large zipper bag with the olive oil and seasonings (the ones I listed or another kind you like) and leave some air in there, zip it, and vigorously shake until all the pieces are evenly coated with oil and herbs.
Lay the pieces out into a large baking dish (like 9 x 13) so most of them lay flat. Bake at 425F for 50 minutes.
Putting a foil vent over the baking dish might speed it up but I haven't tried it yet. But I like to bake for 50 then put the broiler on for 5 minutes so the potatoes crisp up nicely.