Roasted potatoes (or nearly any kind of veggie) is a favorite side dish around here. The other night, I decided to toss two sweet potatoes into the mix. We ate this with Garlic Lime Tilapia. There’s something about eating sweet potatoes with fish that makes me feel really healthy. If that’s an illusion, please let me live in my happy ignorance.
Here’s what you’ll need:
This is more method than recipe.
- white potatoes, chopped
- sweet potatoes, chopped
- olive oil
- kosher salt
- ground black pepper
Toss the potatoes with a generous drizzle of olive oil, a sprinkle of kosher salt and as much black pepper as you like. You can raid the spice cabinet or herb garden for other additions as well. Roast on a rimmed cookie sheet at 400 degrees for about 40 minutes or until the potatoes are tender when poked with a fork.
Liz at Hoosier Homemade wraps up the Virtual Progressive Thanksgiving Dinner with dessert – Pumpkin Gingerbread Trifle. She’s also hosting a link up so you can share your recipes.
I make these all the time, but add fresh rosemary. YUM! The sweet potoates and rosemary are delicious together. It is such a change from the super sweet casseroles that usually showcase sweet potatoes.
Jenny, I’m going to have to try adding rosemary. My garden still has a thriving rosemary plant. Thanks for the idea!
Delicious ! I added my own spice mixture to them. Great as a side dish or as a hash for breakfast