8 Washington*
red potatoes
2 tablespoons chopped
fresh parsley
2 tablespoons chopped
fresh thyme
2 tablespoons chopped
fresh basil
1 garlic clove, minced
12 asparagus spears,
trimmed
3 medium shallots,
peeled and quartered
1 medium sweet onion,
peeled and cut into
1/2-inch squares
2 tablespoons olive oil
Kosher salt and ground
black pepper
Roasted Washington Red
Potatoes and Vegetables
Skagit Valley’s Best Produce/
Wallace Farms/Valley Pride
Preheat oven to 425°F.
Scrub potatoes under cold running water and cut into
2-inch pieces.
In a small bowl, combine parsley, thyme, basil and
garlic. Set aside.
In a large bowl, toss potatoes and vegetables with
olive oil. Arrange in a single layer on a baking sheet.
Roast for 15 minutes. Turn the vegetables. Return to
the oven and roast until tender and golden, about
5 minutes longer.
Transfer the vegetables to a heated serving platter.
Sprinkle with the herb mixture and season to taste
with salt and pepper.
Serve immediately. Makes 6 servings.
Nutritional information: Each serving has 347
calories, 7 g protein, 71 g carbohydrates, 5 g fat, 1 g
saturated fat, 0 mg cholesterol, 6 g fiber, 69 mg sodium.
Brands may vary by region; substitute a similar product.
In a bowl, combine cream, garlic salt, pepper and
cheese. Whisk until well blended. Add potatoes and
mix until well blended.
Spread potato mixture evenly in a buttered 15-by-12-
inch baking pan. Cover with parchment and foil. Bake
for about 1 hour, or until the potatoes are tender.
In a bowl, combine all the topping ingredients and
mix until well blended.
Remove covering from the potatoes and evenly
distribute the topping over them. Return to the oven,
uncovered, and bake for about 5 minutes, or until the
topping is browned. Makes 28 servings.
Tip: This recipe can be halved.
5 cups heavy cream
1 tablespoon Kirkland
Signature California
garlic salt
1/2 teaspoon Kirkland
Signature coarse
ground pepper
1 cup grated Pecorino
Romano cheese
5 1/2 pounds baking
potatoes, peeled
and sliced thin
TOPPING
4 cups panko
bread crumbs
8 ounces butter, melted
2 ounces shiitake
mushrooms, cut in
1/4-inch slices
8 ounces domestic
mushrooms, cut in
1/4-inch slices
3/4 cup sliced (1/4 inch)
green onions
1 teaspoon Kirkland
Signature California
garlic salt
Potatoes au Gratin with
Mushroom Crumb Topping
Kirkland Signature
