Savory roasted sweet potatoes and russets,
seasoned with extra virgin olive oil, fresh thyme, sea salt and
freshly ground black pepper.
Roasted Potato Medley
- 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.
