Roasted Taters - White+Sweet

Thursday, March 06, 2014
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.
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