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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 salt

1/2 teaspoon freshly ground black pepper

1. Preheat oven to 500*F (260*C).
2. Place potatoes in a single layer in a lightly greased 15 x 10 x 1-inch jelly roll pan; brush both sides with oil.
3. Bake for 8 to 10 minutes on each side or until tender. Sprinkle with thyme, salt and pepper. Serve immediately.

Makes 6 servings.