Roasted Potatoes with Sauerkraut
Oven roasted potatoes with sauerkraut, seasoned with onion and caraway seeds.
Ingredients
Ingredients
- 5 medium russet potatoes or 2.5 lbs. potato of choice, cubed
- 1 cup sauerkraut squeezed of most of the liquid
- 1 small onion sliced thin
- 2 tsp. canola or olive oil
- 3/4 tsp. seasoned salt such as Lawry's
- 1/2 tsp. caraway seeds crushed a little (or any herb of choice)
- pepper to taste
Instructions
Directions
- Heat oven to 425° F
- Cut potatoes into approx. 1 inch cubes.
- Using a dish towel or a few paper towels, squeeze as much of the liquid from the sauerkraut as possible.
- Thinly slice onions.
- Prepare a baking sheet by spraying lightly with non-stick spray. Spread in a single layer on the sheet, the potatoes, sauerkraut and onion. Drizzle oil over all. Sprinkle seasonings over all.
- Using your hands, toss the vegetables to coat with oil and seasonings.
- Bake in 425° F oven for about 20-30 minutes, stirring every 8 minutes or so to evenly brown.
- Serve hot!