Roasted Sweet and Gold Potatoes

I never met a potato I didn't love, so for me, Roasted Sweet and Gold Potatoes has it all! It mixes orange-fleshed sweet potatoes with baby gold and/or red Bliss potatoes, throw in some rosemary, shallots with some peeled garlic and you have an easy, festive, extremely yummy dish. Make sure to have all the potatoes cut roughly the same size so that they cook evenly.

AuthorAnn Gaffney
RatingDifficultyBeginner

Roasted Sweet and Gold Potatoes has it all! It mixes orange-fleshed sweet potatoes with baby gold and/or red Bliss potatoes

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Roasted Sweet and Gold Potatoes
Yields8 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
 3 sweet potatoes (about 2 lbs)
 2 tbsp extra virgin olive oil
 1 ½ lbs bag baby gold potatoes or mixed baby potatoes
 4 peeled, halved lengthwise
 8 cloves of garlic, smashed and peeled
 1 tbsp dried rosemary
 sea salt to taste
1

Line 1 or 2 large sheet pans with parchment paper. Set in the oven on a medium-high shelf. Preheat the oven to 425F.

2

Scrub then cut the sweet potatoes into a dice roughly the same size as the baby potatoes they will be cooked with.

3

Pour the olive oil into a large bowl. Tip in the diced sweet potatoes and the baby gold potatoes, the shallots, the garlic cloves, and the rosemary. Sprinkle with salt and toss everything together

4

Take the lined sheet pan out of the oven. Quickly tip the sweet potatoes, gold potatoes, garlic and shallots onto it. Spread the veggies out into a single uncrowded layer. If the veggies are too crowded they will steam, not roast. Return to the oven and bake for 15-20 minutes. Turn the veggies, and cook 10-15 minutes more, or until the shallots and garlic are caramelized looking and the potatoes are browned and fork-tender. Serve immediately

Ann's Tips
5

If there are too many veggies to fit loosely in one sheet pan, use a second one. If they don't fit side by side, set up a second shelf close under the first. When you turn the veggies, swap the positions of the sheet pans in the oven

Ingredients

 3 sweet potatoes (about 2 lbs)
 2 tbsp extra virgin olive oil
 1 ½ lbs bag baby gold potatoes or mixed baby potatoes
 4 peeled, halved lengthwise
 8 cloves of garlic, smashed and peeled
 1 tbsp dried rosemary
 sea salt to taste

Directions

1

Line 1 or 2 large sheet pans with parchment paper. Set in the oven on a medium-high shelf. Preheat the oven to 425F.

2

Scrub then cut the sweet potatoes into a dice roughly the same size as the baby potatoes they will be cooked with.

3

Pour the olive oil into a large bowl. Tip in the diced sweet potatoes and the baby gold potatoes, the shallots, the garlic cloves, and the rosemary. Sprinkle with salt and toss everything together

4

Take the lined sheet pan out of the oven. Quickly tip the sweet potatoes, gold potatoes, garlic and shallots onto it. Spread the veggies out into a single uncrowded layer. If the veggies are too crowded they will steam, not roast. Return to the oven and bake for 15-20 minutes. Turn the veggies, and cook 10-15 minutes more, or until the shallots and garlic are caramelized looking and the potatoes are browned and fork-tender. Serve immediately

Ann's Tips
5

If there are too many veggies to fit loosely in one sheet pan, use a second one. If they don't fit side by side, set up a second shelf close under the first. When you turn the veggies, swap the positions of the sheet pans in the oven

Roasted Sweet and Gold Potatoes

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