This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Don't expect life to serve you what you expect. Just enjoy the buffet." -Manoj Vaz
This recipe is taken from one of my favorite hotel breakfast buffets. The combination of the different color potatoes along with the sweet potatoes, the shallots and black pepper are perfect when roasted together. The slight spice from a bit of cayenne is optional but it brings a lot to the dish.
You can serve this with breakfast or it makes a great side dish for roasted chicken or fish.
Servings: 4 | Serving size:about 2 cups
Cooking time: 45 minutes
This recipe can easily be multiplied and makes great leftovers. Reheat gently in the microwave.
Place a large roasting pan in the oven and preheat the oven to 325°F.
When the oven is hot add the olive oil and swirl to coat the bottom of the pan.
Add the red potatoes, purple potatoes, Yukon Gold potatoes sweet potatoes, shallots, rosemary, salt, cayenne and pepper.
Toss well to coat with the oil.
Roast the vegetables for about 30 to 40 minutes.
Stir gently every 10 minutes.
Serving size: about 2 cups
Amount Per Serving
|Calories 210||Calories from Fat 36|
|% Daily Value|
|Total Fat 4g||5%|
|Saturated Fat 0.5g||3%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 42g||15%|
|Dietary Fiber 6g||21%|
|Vitamin A 0%||Vitamin C 26%|
|Calcium 4%||Iron 11%|
|Vitamin K 7mcg||Potassium 1100mg|