Savory Potato Medley


This savory potato medley recipe was ublished in the California Country Magazine, January/February 2007; Created by Susan Brooking, Culinary Educator, California Olive Ranch.


Special Diet Notes: Savory Potato Medley

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, gluten-free, soy-free, vegan, plant-based, and vegetarian.

Savory Potato Medley
Serves: 4-6
  • 1 lb. Yukon Gold potatoes, cut into ¾-inch pieces
  • 1 lb. sweet potatoes or yams, peeled and cut into ¾-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
  • ½ to 1 tsp. dried oregano or Italian seasoning
  • Salt and pepper, to taste
  • 1 tsp. lemon zest
  1. Preheat oven to 375 degrees.
  2. In a large bowl, toss together potatoes, 2 tbsp. of the olive oil, garlic, oregano, salt and pepper.
  3. 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.
  4. Transfer to a serving dish. Toss with lemon zest and remaining 1 to 2 tbsp. olive oil. Taste and adjust seasonings.
  5. Serve!

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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