1) Preheat oven to 400 degrees Farenheight. Spray two large rimmed baking
sheets with nonstick spray.
2) Toss potatoes with 3 tablespoons oil in large bowl; divide between sheets.
Sprinkle with salt and pepper. Roast 10 minutes. Reverse sheets and
roast until potatoes are tender and browned, stirring occasionally, about
15 minutes longer. Transfer to large bowl.
3) Heat 2 tablespoons oil in large skillet over medium-high heat. Add shallots
and saute 3 minutes. Add bell pepper and chile; saute until beginning to
soften, about 3 minutes. Add mirin; simmer 1 minute. Mix in green onions
and stir 15 seconds. Scrape mixture over potatoes. Mix in cilantro. Season
to taste with salt and pepper. Serve warm or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (46g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 38 (76%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 4.9mg||0 %|
|Potassium 105.9mg||3 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.9g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 50
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