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Roasted Russian Banana Potatoes and Vegetables

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  • Srv: 6
  • Cal: 347
  • By: Mike Davis, Walla Walla, Washington
Roasted Russian Banana Potatoes and Vegetables
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  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh basil
  • 1 small clove garlic, minced
  • 12 asparagus spears, woody stems removed and trimmed
  • 8 Washington Russian Banana or Ruby Crescent fingerling potatoes
  • 3 medium shallots, peeled and quartered
  • 1 medium Walla Walla sweet onion, peeled and cut into 1/2-inch squares
  • 2 tablespoons olive oil
  • Kosher salt and ground black pepper to taste


  1. Preheat oven to 425°F.

    Scrub potatoes under cold running water. In a small bowl, combine the parsley, thyme, basil, and garlic. Set aside.

  2. In a large bowl, toss potatoes and vegetables with olive oil to coat completely. Arrange vegetables in a single layer on baking sheet.

  3. Roast for 15 minutes. Turn vegetables. Return to oven and roast until tender and golden, about 5 minutes longer.

  4. Transfer vegetables to a heated serving platter. Sprinkle with herb mixture then season to taste with kosher salt and ground black pepper.

    Serve immediately.

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