Roasted Russian Banana Potatoes and Vegetables
Washington State Potato Commission
INGREDIENTS:
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh basil
- 1 small clove garlic, minced
- 12 asparagus spears, woody stems removed and trimmed
- 8 Washington Russian Banana or Ruby Crescent fingerling potatoes
- 3 medium shallots peeled and quartered
- 1 medium Walla Walla sweet onion, peeled and cut into ½-inch squares
- 2 tablespoons olive oil
- Kosher salt and ground black pepper to taste
DIRECTIONS
- Preheat oven to 425°
- Scrub potatoes under cold running water. In a small bowl, combine the parsley, thyme, basil and garlic. Set aside.
- In a large bowl, toss potatoes and vegetables with olive oil to coat completely. Arrange vegetables in a single layer on baking sheet.
- Roast for 15 minutes. Turn vegetables. Return to oven and roast until tender and golden, about 5 minutes longer.
- Transfer vegetables to a heated serving platter. Sprinkle with herb mixture, then season to taste with kosher salt and ground black pepper.
- Serve immediately.
Nutritional Analysis per serving: 347 calories, 7 g protein, 5 g fat (13% calories from fat), 71 g carbohydrate, 0 mg cholesterol, 6 g fiber, 69 mg sodium.
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