Yield
Makes 12 cups; 10 to 12 servings

Notes: Up to 4 hours ahead, partially roast potatoes and let stand uncovered.

How to Make It

Step 1

Rinse and peel sweet potatoes and russet potatoes. Cut potatoes into 1-inch chunks. Put in a 2-inch-deep 12- by 17-inch pan. Add garlic and 1/4 cup melted butter.

Step 2

Bake in a 475° oven for 45 minutes, turning vegetables with a wide spatula every 15 to 20 minutes or so. Then stir in hazelnuts.

Step 3

Continue to bake potatoes until they are very tender when pierced and their edges are well browned, about 20 minutes (30 minutes if cool); occasionally turn pieces with wide spatula. Stir in remaining 2 tablespoons melted butter. Add salt to taste.

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