Roasted Potatoes and Sauerkraut
Tender roasted potatoes with savory tangy sauerkraut baked to perfection.
Servings: 4 people
Cost: 15
Ingredients
- 1 large onion diced
- 1 lb Yukon Gold or baby Dutch potatoes
- 1-2 teaspoons caraway seeds (more if you really love it)
- 1 tsp Italian Herbs Seasoning (thyme, oregano, basil, rosemary), optional
- 2 tablespoons olive oil
- 15 oz sauerkraut drained
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Clean and dry 1 lb baby gold potatoes, cut into 1 inch cubes. Add to baking dish with diced onions and toss in 2 tablespoons olive oil.
- Drain 15 oz sauerkraut well, add to dish.
- Add salt, pepper, 1 teaspoon Italian herbs (if using), and 1-2 teaspoons carraway. Toss well so everything is incorporated.
- Roast, stirring halfway through to prevent burning. Dish is done when potatoes are fork-tender and lightly browned.
- Serve with fresh herbs or parsley (I like a bunch of fresh dill, personally.)
Nutrition
Calories: 182kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 711mg | Potassium: 705mg | Fiber: 6g | Sugar: 4g | Vitamin A: 24IU | Vitamin C: 40mg | Calcium: 55mg | Iron: 3mg
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