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    You are at:Home»Dairy-Free Recipes»Sides»Savory Roasted Potato and Sweet Potato Medley

    Savory Roasted Potato and Sweet Potato Medley

    0
    By Alisa Fleming on February 4, 2007 Sides

    This savory potato medley recipe was published in the California Country Magazine, way back in the January/February 2007 issue. The magazine is no longer in publication, but this delicious side dish lives on. It was originally created by Susan Brooking, a Culinary Educator for California Olive Ranch.

    Please note that the cook time may vary depending on the climate. It can take longer for potatoes to brown if the air is quite humid, but they can toast up quite quickly in arid areas.

    Special Diet Notes: Roasted Potato & Sweet 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 Roasted Potato and Sweet Potato Medley
     
    Print
    Prep time
    10 mins
    Cook time
    40 mins
    Total time
    50 mins
     
    Both Yukon golds and sweet potatoes are softer and moister than other types of potatoes, so they tend to bake well together.
    Author: Susan Brooking
    Recipe type: Side
    Cuisine: American
    Serves: 4 to 6 servings
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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