SUNRISE MEDLEY POTATOES RECIPE RECIPES

ROASTED POTATO MEDLEY RECIPE | ALLRECIPES

Roasted Potato Medley Recipe | Allrecipes image

The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories Side Dish Potato

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 - 1/2 cup servings

Number Of Ingredients 8

Ingredients

1 russet potato, cubed
1 red potato, cubed
1 sweet potato, peeled and cubed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme
3 cloves garlic, minced
¼ cup low fat, low sodium chicken broth

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

Nutrition Facts : Calories 117.9 calories, CarbohydrateContent 17.6 g, FatContent 4.6 g, FiberContent 2.1 g, ProteinContent 2 g, SaturatedFatContent 0.6 g, SodiumContent 34.1 mg, SugarContent 2.4 g

ROASTED HERB POTATO MEDLEY RECIPE - FOOD.COM

Roasted Herb Potato Medley Recipe - Food.com image

Make and share this Roasted Herb Potato Medley recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/2 cup white balsamic vinegar or 1/2 cup regular balsamic vinegar
1/4 cup chopped shallot
5 teaspoons chopped fresh thyme or 2 teaspoons dried thyme
5 teaspoons chopped fresh rosemary or 2 teaspoons dried rosemary
2 teaspoons fennel seeds, chopped
3 lbs medium-size red potatoes, each cut into 8 wedges
3 lbs medium-size yukon gold potatoes, each cut into 8 wedges
fresh thyme sprig
rosemary sprig

Steps:

Preheat oven to 400°F.
Oil 2 large baking sheets.
Whisk first 6 ingredients in large bowl to blend.
Add potatoes.
Sprinkle generously with salt and pepper.
Toss to coat.
Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
Reserve oil mixture in bowl.
Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
Return potatoes to reserved oil mixture in bowl; toss.
(Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
Garnish with herb sprigs.

Nutrition Facts : Calories 314.4, FatContent 11.2, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 31.1, CarbohydrateContent 50.1, FiberContent 5, SugarContent 2.9, ProteinContent 5.3

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