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Vegetable oil cooking spray
3 jumbo unpeeled Wisconsin* Russet Potatoes, cut in 1/4-inch slices
2 small red bell peppers, seeded and cut in 1/2-inch strips
2 small green bell peppers, seeded and cut in 1/2-inch strips
2 medium onions, peeled and cut in 1/2-inch wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
4 large garlic cloves,minced
Salt
- Preheat oven to 450°F.
- Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.
- In a large bowl, toss potatoes, peppers and onions with olive oil to coat. Arrange in a single layer on the baking sheet. Roast for 15 minutes.
- Remove vegetables from the oven and sprinkle with vinegar and garlic. Toss thoroughly and arrange again in a single layer.
- Continue to roast for 15 minutes, or until vegetables are tender and lightly browned. Season to taste with salt.
Makes 8 servings.
4 - 4 1/2 pounds unpeeled Washington* Red Potatoes
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely minced fresh garlic
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill or 1 teaspoon dried
1 1/2 teaspoons minced fresh thyme or
1/2 teaspoon dried
2 tablespoons olive oil
2 teaspoons Dijon mustard
RAITA
1/2 cucumber, peeled, seeded, and coarsely grated
1/2 cup plain yogurt
3/4 teaspoon minced fresh garlic
1 teaspoon fresh lemon juice
GARNISH
Crumbled feta cheese
Chopped parsley
- Preheat oven to 475°F.
- Wash potatoes, then cut into long wedges. Mix salt, pepper, garlic and herbs.
- In a large bowl,whisk oil and mustard. Add potatoes and toss to coat.Sprinkle in herb mixture, then toss again, coating potatoes evenly.
- Place potatoes skin side down on a greased baking sheet. Bake for 25 minutes, or until tender.
- Meanwhile, prepare raita: Squeeze cucumber to remove as much liquid as possible. Mix cucumber with remaining ingredients.
- Arrange potatoes on a serving platter, dollop with raita, then sprinkle with feta and parsley.
Makes 8 servings.
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