Roasted Taters - White+Sweet

Thursday, March 6, 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.
Go back to Ya Mama’s Blog

Login or Register to comment post.