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.

Ingredients

Ingredient OZ. LBS. GRAMS % WEIGHT
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 0.30 0.02 8.40 0.84
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 0.06 0.00 1.70 0.17
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
TOTALS 35.28 2.18 1000 100%

Preparation

  1. Combine all of the potato ingredients together including the Red Arrow product and place in a roasted pan.
  2. Combine all of the vegetable ingredients together including the Red Arrow product and place in a roasting pan.
  3. Roast both pans in the oven at 375°F until the potatoes brown and the vegetable are cooked through.
  4. Serve the root vegetable as a garnish over the potatoes. Ratio is 80% potatoes to 20% root vegetables.  
Roasted Fingerling Potatoes with Vegetable Hash