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Roasted Russian Banana Potatoes and Vegetables
  1. Preheat oven to 425°
  2. Scrub potatoes under cold running water. In a small bowl, combine the parsley, thyme, basil and garlic. Set aside.
  3. In a large bowl, toss potatoes and vegetables with olive oil to coat completely. Arrange vegetables in a single layer on baking sheet.
  4. Roast for 15 minutes. Turn vegetables. Return to oven and roast until tender and golden, about 5 minutes longer.
  5. Transfer vegetables to a heated serving platter. Sprinkle with herb mixture, then season to taste with kosher salt and ground black pepper.
  6. Serve immediately.
Recipe Notes

Nutritional Analysis per serving: 347 calories, 7 g protein, 5 g fat (13% calories from fat), 71 g carbohydrate, 0 mg cholesterol, 6 g fiber, 69 mg sodium.

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