Someone (maybe Joanne?) shared this recipe with us a few years ago. I don't know how far I've strayed from the original recipe, but here's what I do: 4 to 6 medium red potatoes
1 to 2 large sweet potatoes or yams
dried rosemary
salt
pepper
• Cube red potatoes.
• Peel and cube sweet potato(es).
• Put potatoes and sweet potatoes in a large bowl and toss with rosemary, salt, pepper. (I like the rosemary really really small--not ground, but very small "sticks," and I probably use about a tablespoon? I just sprinkle the spices on, put a lid on the bowl, and shake it.)
• Transfer to lightly greased 9x13 pan.
(This is 4 red potatoes and 1 sweet potato.)
• Bake at 425 for 35 to 45 minutes, turning once.
Note: I sometimes add garlic and onions to this. When I do, I pour 1/2 to 1 cup water over the whole thing before cooking.
(This is how Mariah, my 2-year-old, likes hers.)
3 comments:
bek, this looks good. i have done other variations of this with carrots and potatoes, and sometimes bell peppers.
Hi Johnson Girls, this is Jill (Bruun) Elies. This blog is fantastic! Although I'm not vegan, I still try to feed my family healthy foods, and this has been a good resource! What's the best substitute for mayo? I've tried several different things, but none have met my husband's standards.
i was up at marian's this week made these with fresh rosemary from her backyard. it was delicious!! i just tossed the potatoes & yams with garlic salt, put them in the pan, and then put 3 sprigs of rosemary on top (each sprig was almost the length of the pan). i covered it with foil and cooked it for 20 minutes, and then another 30 or so uncovered.
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