Herb-roasted potato and sweet potato medley
Herb-roasted potato and sweet potato medley features earthy root vegetables paired with aromatic herbs for a savory dish. This easy recipe results in crispy, tender bites perfect as a side dish or snack.
Cook time 60 min
Prep time 15 min
Ingredients:
3 potatoes3 sweet potatos
2 tbsp coconut oil
1 onion
3 tsp dried oregano
1 tsp dried thyme
1 tbsp rosemary
2 tsp salt
3 tsp black pepper
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.
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.
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.
Herb-roasted potato and sweet potato medley FAQ:
For the best results, roast the potatoes and sweet potatoes for 45-50 minutes at 400°F (200°C). Stir halfway through to ensure even cooking.
Check for doneness by piercing the potatoes with a fork or knife. They should be tender and easy to pierce when fully cooked.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for the best texture.
You can substitute with olive oil or melted butter if preferred, keeping in mind that it may slightly alter the flavor.
Yes, this recipe is vegan-friendly as it contains no animal products. It’s a wholesome option for plant-based diets.
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.
Nutrition per serving
6 ServingsCalories 250kcal
Protein 5g
Carbohydrates 50g
Fiber 7g
Sugar 5g
Fat 4.81g
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