Savory Potato Medley (Vegan, Gluten-Free, Soy-Free)


Published in the California Country Magazine, January/February 2007; Created by Susan Brooking, Culinary Educator, California Olive Ranch.

Serves: 4 to 6


  • 1 lb. Yukon Gold potatoes, cut into 3/4-inch pieces
  • 1 lb. sweet potatoes or yams, peeled and cut into 3/4-inch pieces
  • 3 to 4 tbsp. extra virgin olive oil, divided
  • 1 clove garlic, peeled and smashed with the flat side of a large knife
  • 1/2 to 1 tsp. dried oregano or Italian seasoning
  • Salt and pepper, to taste
  • 1 tsp. lemon zest


Preheat oven to 375 degrees. In a large bowl, toss together potatoes, 2 tbsp. of the olive oil, garlic, oregano, salt and pepper. Place on a rimmed baking sheet lined with parchment paper (for easy clean-up). Bake until potatoes soften and brown, about 40 minutes, stirring once halfway through cooking time. Transfer to a serving dish. Toss with lemon zest and remaining 1 to 2 tbsp. olive oil. Taste and adjust seasonings.



About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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