Yesterday I posted the recipe for the pork chops I served for Easter with these tasty (and colorful!) potatoes. So today I figured I should post the recipe for the potatoes.
I love the way these different potatoes look all mixed together. And I love even more the way they taste! The sweetness of the sweet potatoes is nicely balanced by the earthy flavor of the other two, and roasting them with herbs and spices just makes for a wonderfully savory side dish.
Sweet potatoes have lots of fiber and are just packed with vitamins! And since the other potatoes still have their skins, they have lots of fiber and vitamins too! (B vitamins, vitamin C, and Iron to name a few)
I used Russets, red potatoes, and sweet potatoes. Yellow, white, or purple would work as well – but Russets, sweet potatoes, and red potatoes are often the most easily available and least expensive. And you’ll definitely want some sweet potatoes in there for their flavor.
Scrub the potatoes and cut off any bad parts. Peel the sweet potato. Then chop them up into bite-size chunks. They don’t have to be perfect, just roughly similar sized pieces.
Once they’re all chopped, toss them with a little olive oil, salt, pepper, and fresh rosemary (dried works too, it’s just not as strong of a flavor). Pour them onto a foil-lined baking sheet, and roast in the oven for about 20 minutes, mixing half way through so they get more evenly crispy. If you like them extra crispy on the outside, cook them a little longer.
I’m super bummed I didn’t get a picture of the potatoes with the pork chops! It all looked so scrumptious and colorful! Oh well… I’ll just have to make this meal again!
Mixed Roasted Potatoes
3 medium Russet potatoes
3 medium red potatoes
1 large sweet potato
1-2 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1-2 Tbsp chopped fresh rosemary (or 1-2 tsp dried)
1. Preheat oven to 425. Scrub the potatoes and cut off any bad parts. Peel the sweet potato. Chop the potatoes into bite-size cubes.
2. In a large bowl, toss the potatoes with the olive oil, salt, pepper, and rosemary. There should be just enough oil to lightly coat the potatoes and make the seasonings stick.
3. Pour the potatoes onto a foil-lined baking sheet and spread out in a single layer. Place on an upper-middle rack and cook for about 20 minutes, stirring the potatoes around half way through. For crispier potatoes, cook an extra five to ten minutes.
These would also be an excellent side with grilled chicken and some roasted or grilled veggies! Or even some grilled fish.