Roasted Fingerling Potatoes with Vegetable Hash
Flavors / Smokes Used
|Flavor / Smoke||Usage Rate||Description|
|Nat Sauteed Onion FL WONF 6161-OS||0.30%||Emulates a lightly fried, fresh onion character.|
|Beets, peeled, sliced in half||1.34||0.08||37.90||3.79|
|Black Pepper, coarse ground||0.02||0.00||0.60||0.06|
|Black Pepper, coarse ground (in potato blend)||0.06||0.00||1.70||0.17|
|Carrots, peeled, cut to 1 1/2"||1.34||0.08||37.90||3.79|
|Fingerling Potatoes, halved lengthwise (in potato blend)||27.32||1.71||774.40||77.44|
|Olive Oil (in potato blend)||0.60||0.04||17.10||1.71|
|Parsnips, peeled, sliced in half||1.33||0.08||37.80||3.78|
|Rutabagas, peeled, sliced in half||1.33||0.08||37.80||3.78|
|Salt (in potato blend)||0.24||0.01||6.80||0.68|
|Turnips, peeled, sliced in half||1.34||0.08||37.90||3.79|
- Combine all of the potato ingredients together including the Red Arrow product and place in a roasted pan.
- Combine all of the vegetable ingredients together including the Red Arrow product and place in a roasting pan.
- Roast both pans in the oven at 375°F until the potatoes brown and the vegetable are cooked through.
- Serve the root vegetable as a garnish over the potatoes. Ratio is 80% potatoes to 20% root vegetables.