Happy 9th day everyone! Todays holiday recipe is for Roasted Potato Appetizers. Poor potatoes, they get such a bad reputation for being high cal, high starch and dry. Its unfortunate because one potato has more than potassium than a banana, is 130 calories for a large potato, and high in fiber and iron with no cholesterol, trans fats or sodium. Sounds like a healthy option now doesnt it.
These adorable little appitizers are very simple to make, and take barely any prep time. The sweetness of the fig balances out the more salty and spiced Potato and Shallots.
Liss’s Roasted Potato Fig and Shallot Skewers
6 figs, quartered length wise
24 mini red potatos
12 Shallots,halved
Spices: (1TBSP each)Dried Thyme, rosemary, oregano, parsley, salt, pepper
2 cloves garlic, chopped fine
1TBSP Balsamic vinegar
1/4cup olive oil
In a bowl, combine a pinch of salt and pepper with balsamic vinegar, half the oil and the figs. Mix until they are coated evenly and spread onto a baking sheet. In another bowl, combine rest of oil, spices and garlic with the potatos and halved shallots. Also spread on a separate baking sheet. Bake at 375 F for about 30 minutes, then check on your lovely roasted veggies. The potatos should have a crispy, golden brown edge and the shallots and figs should be soft and hot to the touch. Take out of the oven when the veggies are all cooked to your preferred done-ness *some people like them more crisp, others like them softer*. Put one fig quarter, one potato and one halved shallot on a skewer and serve hot. You can also make a dressing of Balsamic vinegar, oil, chopped garlic clove (1), 1TBSP oregano and salt and pepper for serving.
Enjoy your 9th day! Im off to work!
liss
