Savory Roasted Potato and Sweet Potato Medley
Prep time
Cook time
Total time
Both Yukon golds and sweet potatoes are softer and moister than other types of potatoes, so they tend to bake well together.
Recipe type: Side
Cuisine: American
Serves: 4 to 6 servings
  • 1 pound Yukon Gold potatoes, cut into ¾-inch pieces
  • 1 pound sweet potatoes or yams, peeled and cut into ¾-inch pieces
  • 3 to 4 tablespoons virgin olive oil, divided
  • 1 clove garlic, peeled and smashed with the flat side of a large knife
  • 1 teaspoon dried oregano or Italian seasoning
  • ½ to 1 teaspoon salt, to taste
  • Black pepper, to taste
  • 1 teaspoon lemon zest
  1. Preheat your oven to 375°F and line a large rimmed baking sheet with parchment paper (for easy clean up).
  2. In a large bowl, toss together the potatoes, sweet potatoes, 2 tablespoons olive oil, garlic, oregano, salt, and pepper.
  3. Spread the potato medley out on your prepared baking sheet. Bake until the potatoes are soft and brown, about 40 minutes, stirring once halfway through cooking time.
  4. Transfer the potato medley to a serving dish. Toss with the lemon zest and remaining 1 to 2 tablespoons olive oil. Taste and add more seasoning, if desired.
Recipe by Go Dairy Free at