The Potato
Your humble, nutrient-dense, vegetable.
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Servings: 10
Calories: 190kcal
Ingredients
- 3 lbs. 1370 g Multicolored Fingerling Potatoes
- 1 qt 946 ml low-sodium Vegetable Stock
- 2 tbsp 30 ml Olive Oil
- ½ cup 118 ml Honey
- 1 tsp 2 g Smoked Paprika
- ½ tsp 1 g Cayenne
- ½ tsp 1 g Chili Powder
- 2 tbsp 13 g Green Onions (Chopped)
- Salt and pepper to taste
Instructions
- Gather all ingredients and equipment needed.
- Preheat oven to 350°F (176°C).
- In a large pot, add vegetable stock and fingerling potatoes, then turn on heat on high and bring to a boil, then reduce heat to a simmer and cook potatoes for 30 minutes or until fork tender. Then drain liquid, set aside, and let cool slightly.
- While waiting for potatoes to cook, in a small pot or skillet, add honey, smoked paprika, cayenne chili powder and gently warm and whisk to combine.
- In a large bowl add fingerling potatoes and add olive oil, salt and black pepper and gently toss to fully coat. Then place potatoes on parchment lined baking tray and bake in preheated oven for 20 minutes or until a nice light golden grown color. Remove from oven let cool slightly.
- To serve, place cooked fingerling potatoes on serving dish or platter, drizzle hot honey over and garnish with fresh chopped green onions.
Nutrition
Serving: 1g | Calories: 190kcal | Carbohydrates: 40g | Protein: 3g | Fat: 3g | Sodium: 580mg | Potassium: 675mg | Fiber: 3g | Sugar: 15g | Vitamin C: 27.52mg