Roasted Sweet Potatoes, Potatoes, and Sage
A delicious medley of regular and sweet potatoes roasted with fresh sage leaves and olive oil until tender and golden brown. This versatile side dish combines the earthy flavors of different potato varieties with aromatic sage.
6 servings
40 min
Ingredients
- •1 pound red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
- •1 piece 12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
- •1 piece 12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes
- •¼ cup olive oil
- •1 tablespoon coarse kosher salt
- •30 pieces medium fresh sage leaves
Cooking Instructions
- 1.
Position rack in center of oven; preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.
40 min
