Roasted Red & Yellow Potatoes
INGREDIENTS:
3 lg White potatoes, thin-skinned -- strips
(2 lbs total); cut 2 tb Salad oil
-- in 1/2x4" strips Salt and pepper
2 lb Carrots; cut in 1/2x4" Cider vinegar; optional
3 lg White potatoes, thin-skinned -- strips
(2 lbs total); cut 2 tb Salad oil
-- in 1/2x4" strips Salt and pepper
2 lb Carrots; cut in 1/2x4" Cider vinegar; optional
Recipe by: Best of Sunset Light & Healthy Cook Book-ISBN 0-376-0242-3
Preparation Time: 0:55
Mix potatoes, carrots, and 1/2 Tbs of the oil; set aside.
Grease 2 large rimmed baking sheets with remaining oil and place in a 425 F oven for 5 mins. Spread vegetable mixture evenly on hot baking sheets and bake, turning once with a spatula, until vegetables are lightly browned and tender when pierced (about 45 mins total); switch pan positions halfway through baking.
Transfer vegetables to a napkin-lined basket. Season to taste with salt and pepper. Sprinkle with vinegar, if desired. Makes 4 servings.
Preparation Time: 0:55
Mix potatoes, carrots, and 1/2 Tbs of the oil; set aside.
Grease 2 large rimmed baking sheets with remaining oil and place in a 425 F oven for 5 mins. Spread vegetable mixture evenly on hot baking sheets and bake, turning once with a spatula, until vegetables are lightly browned and tender when pierced (about 45 mins total); switch pan positions halfway through baking.
Transfer vegetables to a napkin-lined basket. Season to taste with salt and pepper. Sprinkle with vinegar, if desired. Makes 4 servings.