Roasted Reds with Herbs

Quick Links:

Roasted Reds with Herbs

There's something about the flavor of this simple-to-make side dish that'll make your customers order them.

Serves: 24


	Ingredients 9 lbs Washington red potatoes (1" to 1-1/2"chunks) 1-1/2 qt thinly sliced carrots 1-1/2 qt thinly sliced leeks 3 cups dry white wine or chicken broth 1/3 cup olive oil 1/3 cup (12 cloves) minced garlic 2 Tbsp chopped fresh rosemary* 2 Tbsp chopped fresh thyme* 2 Tbsp salt 2 tsp coarsely ground pepper 3/4 cup chopped parsley

Method

Toss all ingredients except parsley in 12" x 20" x 2" baking pan. Roast at 375 degrees F for 1 hour or until potatoes are cooked and browned; stir every 15 minutes. Toss with parsley and serve as a side dish.

*1/4 to 1/3 tsp each dried rosemary and thyme may be substituted.