Two-Tone Roasted Potatoes
We like this recipe with a mixture of sweet potatoes and baking potatoes, but you can make it with just one or the other.
Recipe by Cooking Light May 1999
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12/06/2012
Conveniently, this recipe matched what was in my vegetable bin. I lowered the temp thanks to the prior reviews and used several whole cloves of garlic. I also chopped the veggies into larger chunks rather than wedges. This would be good with an onion too. Really good; the spices are a nice change up in flavors.
06/27/2010
We love this recipe! It's so easy, healthy and tasty. I've found that 425 is a better temperature (for 30-35 minutes). I omit the garlic, or use a dash of garlic powder; minced garlic can burn before the potatoes finish cooking. If potatoes in the market are large, use 2 large ones instead of 3 small. Overall, a great recipe!!
02/28/2009
This was so much better than I expected. The spices with the two types of potatoes equals yummy! It appeared that I had burnt these, especially the sweet potatoes, so next time, I will have to keep a better eye on them. The taste did not taste burnt but doesn't do well in appearances.
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