Roasted Potato Medley

This roasted potatoes recipe is a great way to introduce healthy purple potatoes, to help them become the norm rather than the exception.  I highlight their awesome health benefits in this month's Healthy Challenge Post.  These Peruvian natives, are thinned skinned so no peeling is necessary. All the potatoes become crisp with the roasting except the sweet potatoes (both orange and purple).  To crisp the sweet potatoes up too, just soak cut potatoes in water for 45 minutes or more, shake off excess water, and toss potatoes in a bag filled with a couple of tablespoons of corn starch before you roast them.  Enjoy!  
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3 1/2 pounds of purple and sweet potatoes (yams), washed 2 tbsp olive oil 1/2 tsp kosher salt (to taste) 1/4 tsp freshly ground black pepper 2 tablespoons minced garlic (6 cloves)


1) Preheat the oven to 400 degrees F.
2) Cut the potatoes to be about the same size.  Place cut potatoes in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.  Pour the potatoes on a sheet pan, spreading them out over the pan in a single layer.
3) Roast in the oven for about 30 -50 minutes (depends on the size you cut them) or until browned and crisp.  Flip with a spatula once during cooking for even browning.
4) Remove the potatoes from the oven, season to taste, and serve hot.