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Roasted Mixed Potatoes

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We introduce this basic roasted potato recipe in most of our cooking classes at the teaching kitchen. They are delicious and extremely versatile since they can be a part of any breakfast, lunch, or dinner! You can adapt this recipe to use whatever potatoes you have on hand and whatever fresh or dried herbs you prefer. We love to use a mix of different potatoes since it adds color and flavor variety. Roasted mixed potatoes keep in the fridge for up to a week to be used in other meals.

Ingredients

Food
Amt
Units
Prep
Notes
2 medium sweet potatoes, chopped into 1 inch cubes
sweet potatoes
2
medium
chopped into 1 inch cubes
1½ pounds baby potatoes, chopped into 1 inch cubes (gold, red, and purple mix)
baby potatoes
pounds
chopped into 1 inch cubes
gold, red, and purple mix
2 tablespoons olive oil
olive oil
2
tablespoons
½ teaspoon salt
salt
½
teaspoon
¼ teaspoon black pepper
black pepper
¼
teaspoon
¼ teaspoon garlic powder
garlic powder
¼
teaspoon
optional: ½ teaspoon rosemary
optional: rosemary
½
teaspoon
optional: ½ teaspoon thyme
optional: thyme
½
teaspoon

Method

Preheat oven to 400 degrees. Combine chopped potatoes, oil, and spices in a large bowl. Toss to incorporate oil and spices to each potato piece. Place onto a baking sheet so that all pieces are spread evenly. Roast for 35-40 minutes or until potatoes are fork tender and browned, stir halfway through. When done, serve and enjoy!

Prep time
15 min
Cook time
40 min
Yields/Serves:
8

Yum Ratings

😫😟😐😀😍 “My favorite potatoes are the sweet ones!” —Henry, age 5
😫😟😐😀😍 “I like the purple!” —Lucas, age 2
😫😟😐😀😍 “Love all of the different tastes together!” —Miss Cindy, a grown-up