Fingerling Potatoes & Yams (vegan)
Prep Time: 30 minutes
Cook Time: 1-1½ hours
Makes: 8-10 servings
Ingredients
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3
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lbs multicolored fingerling potatoes, halved lengthwise
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1½
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lbs yams, thinly sliced and quartered
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¼
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cup olive oil
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½
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cup balsamic vinegar
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4
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cloves garlic, peeled and minced
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¼
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t salt
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1
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T basil, minced
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½
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cup white wine
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½
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cup pure maple syrup
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2
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cups fresh or frozen peas
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1
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red onion, peeled, halved, and thinly sliced
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Directions
- Place a large stockpot of water over high heat and bring to a boil. Preheat oven to 375°F. Oil a 13" x 9" baking dish.
- Once the water is boiling, add a pinch of salt and boil the potatoes and yams for 5 minutes. Drain and set aside to cool.
- In a medium bowl, whisk together the oil, vinegar, garlic, salt, basil, wine, and maple syrup.
- Spread half the potatoes and yams in the baking dish. Top with half the peas and onions. Pour on half the sauce. Repeat with the remaining ingredients.
- Cover baking dish with foil, doming foil slightly so that it doesn’t touch the ingredients. Stir dish after 30 minutes. Remove foil and bake for a total of 1–1½ hours, or until potatoes are tender.
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