Directions:
- Preheat oven to 500°F.
- Cut potatoes into 1/2-inch pieces and in a large bowl toss potatoes and asparagus gently with 1 1/2 teaspoons oil until coated well. Spread vegetables in 2 shallow baking pans and roast in upper and lower thirds of oven switching position of pans halfway through roasting, 15 minutes or until crisp-tender and pale golden. Transfer vegetables to a platter and drizzle with vinegar and remaining 1 1/2 teaspoons oil. Sprinkle vegetables with salt and pepper.
- Each serving about 86 calories and 2 grams fat (26% calories from fat). Nutritional analysis provided by Gourmet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.29 Kcal (449 kJ) | ||
| Calories from fat | 22.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 4% | |
|---|---|---|---|
| Sodium | 17.29mg | 1% | |
| Potassium | 652.27mg | 14% | |
| Total Carbs | 18.59g | 6% | |
| Sugars | 4.18g | 17% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 4.54g | 9% | |
| Vitamin C | 15.9mg | 26% | |
| Iron | 3.8mg | 21% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 46.27 Kcal (194 kJ) | ||
| Calories from fat | 9.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.06g | 4% | |
|---|---|---|---|
| Sodium | 7.46mg | 1% | |
| Potassium | 281.29mg | 14% | |
| Total Carbs | 8.02g | 6% | |
| Sugars | 1.8g | 17% | |
| Dietary Fiber | 1.96g | 18% | |
| Protein | 1.96g | 9% | |
| Vitamin C | 6.8mg | 26% | |
| Iron | 1.6mg | 21% | |
| Calcium | 19.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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