Roasted Potatoes
by Irene Vlach
Ingredients
- 1 Tbsp huile d'olive
- 1 lb p-d-t, petites, en deux
- 6 grands oignons, en 2
- 1 grand poivron rouge, en carres de 3 cms
- 1 lb asperges, en troncons de 3cms
- 1/4 tsp sel
- poivre
- 3 tbsp basilique, hache
- 1-2 tsp vinaigre balsamique
Instructions
Pour 1 Tbsp oil in baking pan. Heat in oven until oil in pan is hot, about 3'. Add potatoes, shallots and bell pepper to hot oil. Shake pan until vegetables are well-coated. Roast at 400, in center of oven for 20'. Use spatula to turn vegetables. Roast 20 more minutes. Add asparagus and remaining 1 tsp oil to pan. Springle with salt and pepper. Toss mixture until well-mixed. Arrange vegetable in single layer. Roast until asparagus are tender, 12-15', depending on thickness. toss with basil and 1 tsp vinegar. Adjust seasoning and vinagar as desired. Serve hot.
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