|I’ve been roasting lots of vegetables lately, especially guilt-free, non-fried potatoes. It must have been a great year for Idaho potatoes as they are more than affordable now. Best of all, they’re delicious and fluffy with perfect skins. Here’s the twist: I’m nuts for sweet potatoes and roast them with the russets. There’s something about eating a slightly saltier white potato chunk and then the sweeter one – it’s a side dish that goes with anything or a great lunch with a salad. The seasonings and oil for each type are slightly different and because the sweets take a bit longer, I start them first.
• Heat the oven to 375 degrees (if your oven runs slow, 400)
• Lightly oil 2 cookie sheets and put them in the oven as it warms up.
• Wash sweet potatoes and cut into half inch pieces.
• Put pieces into a bowl and sprinkle on salt, pepper, and a little chili powder.
• Drizzle with canola oil and toss with a spoon until everything is coated.
• Put pieces on the cookie sheet, return to the oven and set the timer for 15 minutes.
• Wash russet potatoes and cut them into pieces slightly larger than the sweet potatoes.
• Put pieces into a bowl (I use the same one) and sprinkle on salt, pepper, onion powder, garlic powder, sweet paprika, and cayenne pepper.
• Drizzle with olive oil and toss until everything is coated. Put them on the cookie sheet.
• When the sweets have been in the oven 15 minutes, put in the russets. Set the timer for 15 minutes.
• Turn all the potatoes when the time is up and cook for 15 more minutes.
• Test with a fork and keep cooking if necessary.
Just a note about amounts. Prepare half of an average size potato for each person. Figuring for leftovers, a whole potato. You will adjust the amount of each seasoning as you develop flavor profiles for these humble starches, but for each average size potato, start with these amounts: ½ t salt and pepper, ¼ t onion powder, paprika, and chili powder, 1/8 t garlic powder and cayenne. And of course, you can toss in onion chunks and pepper slices for added dimension.