Saturday, March 28, 2009


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

• 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.)


Marian said...

bek, this looks good. i have done other variations of this with carrots and potatoes, and sometimes bell peppers.

Jill said...

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.

Rebekah said...

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.