New Taste Journal
Whole Grain · Whole Food · Big Flavors
Super Easy and Delicious
2 Russet Potatoes
1 Sweet Potato
2 Tbs. Olive Oil
4 Cloves Garlic, big fat ones
1 Sprig Fresh Rosemary
1/2 tsp. Coarse Ground Black Pepper
1/2 tsp. Kosher Salt
1/2 tsp. Dry Rosemary
1/2 tsp. Dry Oregano
Heat Oven To 375 Degrees.
Scrub and dry russet potatoes.
Rinse off sweet potato and yam.
Cut each russet in half.
Cut each half into three wedges.
Cut each wedge into three pieces.
Place potatoes into a mixing bowl.
Peel sweet potato and yam.
Cut sweet potato and yam into similar pieces, just a bit larger than the russets.
The reason is that the russets take a little longer to cook, so it they are a little smaller they will be cooked and ready at the same time as the others.
Gather and measure remaining ingredients.
Add oil to the mixing bowl.
Rough chop the fresh rosemary and garlic.
Add to the bowl.
Add all spices to the bowl.
Toss ingredients together.
Make sure herbs and spices are dispersed evenly over the potatoes.
Lightly oil or spray a half sheet pan.
Pour ingredients onto a half sheet pan.
Make sure everything is spread out evenly across the pan.
Arrange most of the potatoes flesh side down so that they will brown on both sides.
Place pan into the hot oven.
Roast for exactly thirty minutes.
After thirty minutes, turn oven off and turn broiler onto high.
Broil the potatoes, about 7 inches away from the heat, for a few minutes or until the potatoes turn nice and brown on the top.
Remove potatoes from the oven.
Use a metal spatula to remove potatoes from the pan.
Be careful as some may have stuck to the pan.
New Taste Thinking:
Super easy and affordable recipe that you can serve often. It is also a great way to get fussy ones to try sweet potatoes and yams. (maybe by accident)
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.