Recipe
Author
Hy-Vee Test Kitchen
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Description
Versatile roasted russet potatoes go together easily. Top them with arugula and a drizzle of vinaigrette to put a new spin on a classic recipe.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| Hy-Vee shortening, for greasing | ||
| 4 tbsp. Hy-Vee Select olive oil, divided | ||
| 1 tbsp. fresh rosemary, chopped | ||
| 1 tsp. Hy-Vee sea salt | ||
| ½ tsp. Hy-Vee black pepper | ||
| 6 medium sweet potatoes, peeled and cut into thin wedges | ||
| 6 medium russet potatoes, cut into thin wedges | ||
| 2 tbsp. lemon juice | ||
| 2 tbsp. aged white balsamic vinegar | ||
| 1 tbsp. Hy-Vee honey | ||
| ½ tsp. Dijon mustard | ||
| 1 (5 oz) pkg arugula |
Things To Grab
- 2 rimmed baking pans
- 2 large resealable plastic bag
- Screw-top jar, such as a mason jar
Directions
- Preheat oven to 425F. Grease two rimmed baking pans; set aside.
- Place 1 tablespoon olive oil and half of the rosemary, salt and pepper in a large resealable bag. Add 1 tablespoon olive oil and remaining rosemary, salt, and pepper to another large resealable bag. Divide potato wedges between bags. Seal bags; turn to coat potatoes.
- Spread potatoes in baking pans. Roast, uncovered, for 30 minutes or until potatoes are tender and brown on the edges, turning once half way through roasting.
- Place remaining 2 tablespoons olive oil, lemon juice, vinegar, honey and mustard in a screw-top jar. Cover and shake well.
- Transfer potatoes to a serving dish; top with arugula. Drizzle lemon vinaigrette over top. Serve immediately.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 190mg
- Total Carbohydrates: 19g
- Protein: 2g
Daily Values
0%
Vitamin A 180%
0%
Vitamin C 30%
0%
Iron 4%
0%
Calcium 4%