Roasted Red and Sweet Potatoes

This is a VERY flexible "recipe" - you can adjust amounts, seasonings, etc. as needed.  Here's how I did it on Memorial Day Weekend 2010:

Roasted Red and Sweet Potatoes

Serves 4

 

Ingredients: 

• One large, or 2 - 3 small, sweet potatoes. We like the intensely orange-colored ones.
• 6 - 10 red potatoes, depending on size.  Yukon Golds would also work well.
• 2 - 4 tablespoons olive oil.
• Onion, diced: I used 1 small white and one small red sweet (and by small, I mean about golf ball-sized). Use an amount of onion that suits your taste.
• Garlic, 2 cloves minced (more or less according to taste).
• One stem of fresh rosemary (could use 1 - 2 teaspoons dried, depending on how strong you like your rosemary flavor to be).
• 2 tablespoons chopped fresh parsley, plus chives or any other available/desired fresh herbs.
• Sea salt and freshly-ground course pepper, to taste.

Directions:

1. Pre-heat oven to 400. Lightly oil (or spray with non-stick stuff) an appropriately-sized casserole or baking dish. You don't want the potatoes to be piled deep, but two layers is okay.
2. Scrub, but do not peel, potatoes. Dry with a kitchen towel. 
3. Cut potatoes into an even dice, about one inch. Put into the baking dish.
4. Dice onion and garlic; add to potatoes in dish and stir.
5. Strip rosemary from stem and add to baking dish. Stir well.
6. Pour 2 - 4 tablespoons of olive oil over potatoes and stir to combine.  Add salt and pepper (freshly-ground is best) to taste. Stir again
7. Bake for about 45 minutes, stirring partway through and checking for doneness near the end. Baking time will vary according to the dice of your potatoes.
8. Top with fresh herbs, additional salt and pepper, and shredded Parmesan cheese if desired right before serving.