You can do the Mashed Potato or you could do the twist or you can roast ’em like this!
Well, I absolutely adore roasted yams. These roasted potatoes are terrific with turkey or any other roasted meats you might serve throughout the year. Just imagine the flavors of the sweet yams, buttery yukon golds and tender and silky red potatoes. You really can’t go wrong with this side dish.
If you want to mix it up a bit parsnips are fun to toss into the mix as well, or go crazy and toss in some diced bacon (okay, everything really is better with bacon) for a little added texture and flavor.
Look how huge my yam was. Oh my. I couldn’t find the small red potatoes, so I used the larger red potatoes.
You can be very flexible on your seasonings, too. I didn’t use fresh herbs, just garlic and Lawry’s seasoned salt with black pepper. They were perfect.
Dice all your potatoes, making sure that they are all approximately the same size so they can cook in the same amount of time.
Place all of the potatoes onto your prepared baking sheet.
Drizzle with some olive oil.
Season with salt and pepper (in my case I just used Lawry’s seasoned salt with black pepper).
Give everything a good toss so all the potatoes are coated with the olive oil, now salt and pepper again. Into the oven they go. Be sure to stir them often while they are roasting.
One deliciously easy side dish everyone will love.
Trio of Roasted Potatoes
Olive Oil, about 1/4 cup
Olive Oil cooking spray
1 large yam (red-skinned sweet potatoes), or 2 medium, peeled, cut into 3/4-inch pieces (about 2 cups)
3 medium-sized Yukon gold potatoes, unpeeled, cut into 3/4-inch pieces (about 2 cups)
3 small red potatoes, cut in half and if they are larger, quarter them (about 1 cup)
3 large garlic cloves, minced
Salt & Pepper to taste
Fresh thyme or rosemary, finely chopped~or use your favorite fresh herbs
Pre-heat oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil, spray with the olive oil cooking spray. Place all the potatoes, herbs and garlic onto the baking sheet, drizzle with the olive oil and season with salt and pepper. Toss well to coat all the potatoes and disperse the garlic and herbs. Sprinkle again with a little bit more salt and pepper. If the potatoes do not seem like they are covered in enough olive oil then drizzle a little more over the potatoes or spray with the olive oil cooking spray.
Roast potatoes for about 45 minutes or until the potatoes are golden brown and tender, stirring occasionally. Transfer the potatoes to bowl and serve.
Melissa’s Note: You can add diced pieces of bacon for added flavor and parsnips are a nice addition to these potatoes, too.