Roasted Potato Medley
Savory roasted sweet potatoes and russets, seasoned with extra virgin olive oil, fresh thyme, sea salt and freshly ground black pepper.
3 sweet potatoes, peeled and cut into 1/2-inch slices (about 1/2 pound)
5 russet potatoes, peeled and cut into 1/2-inch slices (about 1 1/2 pounds)
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
- Preheat oven to 500°F (260°C).
- Place potatoes in a single layer in a lightly greased 15 x 10 x 1-inch jelly roll pan; brush both sides with oil.
- Bake for 8 to 10 minutes on each side or until tender. Sprinkle with thyme, salt and pepper. Serve immediately.
Makes 6 servings.