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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Cayenne Pepper

Cayenne is a species of extremely hot chili pepper. It is small to medium sized (about 2 - 5 inches long) and bright red. Most cayenne grown today is dried and ground into cayenne pepper. Buy ground cayenne in small amounts so that it doesn't lose its fresh flavor. As it ages, it turns from a bright pepper red to a duller brownish red.


 

Roasted Mixed Potatoes



Servings = 4 | Serving size =about 2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2,3,4.

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)
1/4 tsp salt
fresh ground black pepper (to taste)
1/8 tsp cayenne pepper
1/4 cup chives (thinly sliced)

Roasted Mixed Potatoes from Dr. Gourmet
Place a large skillet in the oven and preheat to 325F.

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.

Nutrition Facts

Serving size = about 2 cups

Servings = 4

.

Amount Per Serving

Calories 183 Calories from Fat 45
  % Daily Value
Total Fat 5g 7%
    Saturated Fat 1g 2%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 303mg 12%
Total Carbohydrates 33g 14%
    Dietary Fiber 4g 16%
    Sugars 1g  
Protein 3g  
Vitamin A 12% Vitamin C 34%
Calcium 0% Iron 7%
Vitamin K 15 mcg Potassium 954 mg
Magnesium 39 mg