This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT 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.
"If the British Isles had an official vegetable, it would have to be the potato." -Yotam Ottolenghi
When I travel for conferences there will often be a breakfast spread. The quality is often dubious but recently one of the buffets had very nice roasted potatoes. The twist was red and purple potatoes along with yams and Yukon Gold. For once, they were not too greasy. This is a version of that but with a pinch of cayenne thrown in for a bit of zing.
If chives are out of season, you can use a couple of thinly sliced green onions instead.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 45 Minutes
This recipe can easily be multiplied but it will require a large pan. Makes great leftovers hot or cold.
|4 tsp||olive oil|
|6 ounces||red potatoes (cut into 1 inch chunks)|
|6 ounces||Yukon Gold potatoes (cut into 1 inch chunks)|
|6 ounces||purple potatoes (cut into 1 inch chunks)|
|6 ounces||yams (cut into 1 inch chunks)|
|1 medium||onion (thinly sliced)|
|to taste||fresh ground black pepper|
|1/8 tsp||cayenne pepper|
|1/4 cup||chives (thinly sliced)|
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot add the olive oil and swirl until the pan is coated.
Add the potatoes and yams along with the onion, salt, pepper and cayenne.
Roast for 30 minutes. Toss frequently.
Remove and add the chives. Toss well and serve.
Serving size: about 2 cups
|Calories 183||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 33g||14%|
|Dietary Fiber 4g||16%|
|Vitamin A 12%||Vitamin C 34%|
|Calcium 0%||Iron 7%|
|Vitamin K 15 mcg||Potassium 954 mg|
|Magnesium 39 mg|