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Roasted Purple Potatoes

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Potato Type: Purple
Prep Method: BakedRoasted

Dish

Side DishSnack

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 6-8 people

Ingredients

  • 1.5 lb bag, petite/ creamer purple potatoes
  • ¼ lb pearl onions, skinned
  • 14 oz can, artichokes, drained & cut into halves or quartered
  • ½ cup sliced sundried tomatoes in oil, drained, reserve 2 Tablespoons oil
  • ¼ cup capers, drained
  • 1 Tablespoon Herb du Provence (or Italian Seasoning)
  • ½ cup shaved Parmesan
  • 6 basil leaves, finely sliced, for garnish

Preparation

  1. Cut larger purples in half so all potatoes are approximately the same size for even roasting.
  2. On a large baking tray combine purple potatoes, pearl onions, cut artichokes, sundried tomatoes, capers and seasoning.
  3. Drizzle with reserved oil from sundried tomatoes (approx. 2 Tablespoons) and toss to coat.
  4. Bake in a 375°F oven for 18-20 minutes until potatoes are easily pierced with a sharp knife.
  5. Garnish with shaved Parmesan and sliced basil leaves.
  6. Serve hot or at room temperature.

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Nutrition Facts Per Serving

Calories

187.6

Fat

6.5g

Sodium

402.7mg

Cholesterol

3.3g

Carbohydrates

28.9g

Fiber

4.6g

Protein

6.2g

Potassium

716.5mg

Sugar

1.9g

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