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Roasted Mixed Potatoes

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We introduce this basic roasted potato recipe in most of our cooking classes at the teaching kitchen. They are delicious and extremely versatile since they can be a part of any breakfast, lunch, or dinner! You can adapt this recipe to use whatever potatoes you have on hand and whatever fresh or dried herbs you prefer. We love to use a mix of different potatoes since it adds color and flavor variety. Roasted mixed potatoes keep in the fridge for up to a week to be used in other meals.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
2 mediano camotes/papas dulces, chopped into 1 inch cubes
camotes/papas dulces
2
mediano
chopped into 1 inch cubes
1½ libras baby potatoes, chopped into 1 inch cubes (red, gold, and purple mix)
baby potatoes
libras
chopped into 1 inch cubes
red, gold, and purple mix
2 cucharadas aceite de olivo
aceite de olivo
2
cucharadas
½ cucharadita sal
sal
½
cucharadita
¼ cucharadita pimienta negra
pimienta negra
¼
cucharadita
¼ cucharadita ajo en polvo
ajo en polvo
¼
cucharadita
opcional: ½ cucharadita romero
opcional: romero
½
cucharadita
opcional: ½ cucharadita tomillo
opcional: tomillo
½
cucharadita

METODÓ

Preheat oven to 400 degrees. Combine chopped potatoes, oil, and spices in a large bowl. Toss until oil and spices evenly coat each piece of potato. Spread potatoes on a baking sheet in an even layer. Roast for 35-40 minutes or until potatoes are fork tender and browned, stirring halfway through. Serve and enjoy!

Tiempo de preparacion
15 min
Tiempo de cocinar
40 min
Sirve:
8
Nutrition Information

Yum Ratings

😫😟😐😀😍 “My favorite potatoes are the sweet ones!” —Henry, age 5
😫😟😐😀😍 “I like the purple!” —Lucas, age 2
😫😟😐😀😍 “Love all of the different tastes together!” —Miss Cindy, a grown up