YIELD: 6 servings
2 Tbsps. | chopped fresh parsley |
2 Tbsps. | chopped fresh thyme |
2 Tbsps. | chopped fresh basil |
1 | small clove garlic, minced |
8 | Washington Russian Banana or Ruby Crescent fingerling potatoes |
12 | asparagus spears, woody stems removed and trimmed |
3 | medium shallots, peeled and quartered |
1 | medium Walla Walla sweet onion, peeled and cut into ½-in. squares |
2 Tbsps. | olive oil |
Kosher salt and ground black pepper to taste |
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In small bowl combine parsley, thyme, basil and garlic. Reserve.
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In large bowl toss potatoes and vegetables with olive oil to coat completely. Arrange vegetables in single layer on baking sheet. Roast at 425°F for 15 minutes. Turn vegetables. Return to oven and roast until tender and golden, about 5 minutes.
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Transfer vegetables to a heated serving platter. Sprinkle with herb mixture, then season to taste with kosher salt and ground black pepper. Serve immediately.
Recipe by the Washington State Potato Commission
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