Trinity of Roast Potatoes

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2 1/2 lbs. sweet potatoes peeled, cut into 3/4-inch pieces
2 lbs. Yams peeled, cut into 3/4-inch pieces
3 lbs Yukon gold potatoes peeled, cut into 3/4-inch pieces
1/4 cup butter melted
1/4 cup olive oil
2 Tablespoons mixed dried herbs such as thyme, marjoram and sage or Italian Seasoning or Bouquet Garni
2 teaspoons dried minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper


Preheat an oven to 400°F.

Cut potatoes into 1/2-inch chunks.

Combine butter, olive oil, herbs and garlic in a small saucepan over medium heat, stirring until butter melts. Combine potatoes together in a large bowl and pour butter/ olive/ herb mixture and toss to coat thoroughly.

Line a large baking sheet with foil and lightly brush with olive oil or spray with non-stick spray. Pour potato chunks evenly in a single layer on baking sheet and season with salt and pepper.

Bake at 400° for 45 minutes to an hour, stirring occasionally until golden brown and slightly crispy.




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