6medium red potatoesabout 4-5 cups chopped into 1/2" - 3/4" pieces
1medium yellow onionabout 1 cup, chopped small
2applesI used gala, about 1 1/2 cups diced small
2tablespoonsolive oil
2teaspoonskosher salt
1/2teaspoonfreshly ground black pepper
1/2teaspoonthyme
1/2teaspoonmarjoram
1/2teaspoonbasil
1tablespoonapple cider vinegar
3cupsItalian Red Wine Pork Roastshredded and roughly chopped to bite size
Instructions
Preheat the oven to 400°F. Place the potatoes, onion and apples in a large mixing bowl. Stir together the oil and all of the spices. Pour the spice mixture over the ingredients in the bowl and toss with your hands, to coat all of the pieces thoroughly.
Spread the mixture across a large baking sheet lined with a silicone mat or parchment paper. Roast for 30-40 minutes, stirring with a spatula every 15-20 minutes, until the potatoes are tender. Remove from the oven, drizzle with the vinegar and toss quickly to coat. Add the chopped pork and toss lightly to combine. Serve warm and Enjoy!
Notes
I made this for the first time over 3 years ago and this is still my favorite way to use leftover Italian Red Wine Roast Pork. I roughly chop the shredded pork and then reheat in the microwave for a few minutes before mixing it in with the roasted potatoes and apples.