Pan-Roasted New Potatoes With Asparagus

Sole With Almond and Wine Sauce
Susie Cushner
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preparation
10
minutes
cooking
55
minutes
Serves 4

Ingredients

2
tablespoons
extra-virgin olive oil
16
(1 1/2 pounds) small new potatoes, scrubbed
1
teaspoon
salt
1/2
teaspoon
ground pepper
1
pound
asparagus, trimmed and cut into 3-inch pieces

Directions

  1. Heat oven to 400°.
  2. In a large ovenproof skillet with a lid, heat the olive oil over high heat. Add the potatoes, salt, and pepper. Cook the potatoes until golden, stirring occasionally, about 7 minutes.
  3. Cover the skillet and place in the oven until the potatoes are fork tender, about 25 minutes.
  4. Add the asparagus to the skillet and roast uncovered for 10 to 13 minutes. Remove from the oven and serve with Sole with Almond and Wine Sauce.
     
Rori Spinelli-Trovato
February 2001

Nutritional Information

  • Per Serving
  • Calories 201
  • Calcium 35 mg
  • Carbohydrate 32 g
  • Cholesterol 0 mg
  • Fat 7 g
  • Fiber 4 g
  • Iron 2 mg
  • Protein 5 mg
  • Sat Fat 1 g
  • Sodium 603 mg
What does this mean? See Nutrition 101.

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