One potato, two potato, three potato, four...if Dad really likes this, he can have some more!
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2009
Ingredients
Method
Peel Yukon Gold and sweet potatoes; cut into 1-inch (2.5 cm) cubes. In large bowl, toss together potatoes,1/4 cup (50 mL) of the oil, thyme, salt and pepper.Spread potatoes in large shallow roasting pan; roast in 375°F (190°C) oven, turning once, until tender and golden, about 40 minutes. Let stand for 5 minutes. Transfer to large bowl.
Meanwhile, in skillet, cook bacon (if using) over medium heat until crisp. Transfer to paper towel–lined plate; cut into small pieces.
In bowl, stir together parsley, lemon juice, mustard, hot pepper sauce, green onions, bacon (if using) and remaining oil. Toss with potatoes. (Make-ahead: Cover and refrigerate for up to 24 hours. Serve at room temperature.)
Nutritional facts Per serving: about
- Sodium 200 mg
- Protein 3 g
- Calories 216.0
- Total fat 9 g
- Potassium 718 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 31 g
%RDI
- Iron 12.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 120.0
- Vitamin C 45.0
