Herb-roasted potato and sweet potato medley
Savor the deliciousness of our Herb-Roasted Potato and Sweet Potato Medley! This easy-to-make recipe features a harmonious blend of hearty potatoes, sweet potatoes, and caramelized onions, all seasoned to perfection with dried oregano, thyme, and rosemary. Tossed in coconut oil and generously sprinkled with salt and black pepper, this wholesome side dish is perfect for any meal. Ready in just an hour, it’s a flavorful addition to your dinner table that everyone will love!
- 21 Mar 2024
- Cook time 60 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
Herb-roasted potato and sweet potato medley is a delicious, savory dish that combines the earthy flavors of root vegetables with aromatic herbs. Perfect as a side dish for any meal or as a tasty snack, this recipe is both wholesome and easy to prepare. You'll love the crispy edges and tender insides of the potatoes, enhanced by the rich flavors of coconut oil, onion, and a medley of dried herbs. Whether you're cooking for your family or hosting a gathering, this dish is sure to be a hit.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C) to get it ready for roasting.
- Wash and peel the potatoes and sweet potatoes.
- Cut them into evenly sized chunks, approximately 1 to 1.5 inches each, to ensure even cooking.
- Peel and dice the onion into smaller pieces.
- In a large mixing bowl, combine the potato chunks, sweet potato chunks, and diced onion.
- Add the coconut oil to the bowl. If the coconut oil is solid, you may need to melt it first in the microwave or on the stovetop for easier mixing.
- Sprinkle in the dried oregano, dried thyme, rosemary, salt, and black pepper.
- Using your hands or a large spoon, mix everything together thoroughly so that the potatoes and sweet potatoes are evenly coated with oil and herbs.
- Spread the vegetable mixture in a single layer on a large baking sheet. Avoid overcrowding the pan to ensure the potatoes roast properly and become crispy.
- Place the baking sheet in the preheated oven.
- Roast for 45-50 minutes, or until the potatoes and sweet potatoes are tender and golden brown. Stir halfway through the cooking time to promote even roasting.
- Use a fork or knife to check if the potatoes and sweet potatoes are cooked through. They should be tender and easy to pierce.
- Remove from the oven and let them cool slightly.
- Transfer the roasted potatoes and sweet potatoes to a serving dish and serve hot.
Tips:
- Ensure that the potatoes and sweet potatoes are cut into evenly sized pieces to allow for uniform cooking.
- Preheat your oven to 400°F (200°C) for optimal roasting conditions.
- Melt the coconut oil before tossing it with the potatoes and herbs to ensure even coating.
- Spread the potato and sweet potato pieces in a single layer on the baking sheet to avoid overcrowding, which can lead to steaming rather than roasting.
- Stir the vegetables halfway through the cooking time to promote uniform browning and crispiness.
- Use fresh herbs if possible for a more vibrant flavor.
- For an added touch, consider garnishing with fresh parsley or a squeeze of lemon juice before serving.
Herb-roasted potato and sweet potato medley is not only a feast for the senses but also a nutritious and satisfying dish. The combination of different textures and flavors, along with the simplicity of the recipe, makes it a versatile option for any meal. By following these steps, you'll create a beautifully roasted medley that is guaranteed to please everyone's palate. Enjoy your herb-infused creation with your favorite main course, or savor it on its own as a delectable treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 7g | 18% |
| Sugar 5g | 5% |
| Fat | |
| Fat 4.81g | 6% |
| Saturated 3.85g | 13% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 460ug | 51% |
| Choline 33mg | 6% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 2.42mg | 15% |
| Vitamin B6 0.72mg | 43% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.33mg | 0% |
| Iron, Fe 2.93mg | 27% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 1070mg | 31% |
| Selenium, Se 1.24ug | 2% |
| Sodium, Na 820mg | 55% |
| Zinc, Zn 0.85mg | 8% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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