| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Potatoes, Yukon Gold – 2 large |
| 1 |
lb |
Sweet potatoes, 2 med, scrubbed |
| 1 |
tb |
Olive oil |
| 1/4 |
ts |
Paprika |
| 1 |
ds |
Salt, to taste |
| 1 |
ds |
Freshly ground black pepper, to taste |
INSTRUCTIONS
1. Set oven rack in upper third of oven. Preheat to 450 degrees. Lightly
oil a baking sheet, or coat it with a non-stick spray.
2. Cut each potato lengthwise into 8 wedges. Cut the sweet potatoes into
wedges about the same size.
3. Place potatoes and sweet potatoes in a large bowl, and toss with oil,
paprika, salt, and pepper.
4. Spread potatoes and sweet potatoes on the prepared baking sheet, and
roast for 20 mins. Loosen and turn; roast for 10-15 minutes longer, or
until golden brown. Serve immediately.
Recipe by: Eating Well Magazine - Jan-Feb/97
Posted to Digest eat-lf.v097.n035 by Naralon Thorn <naralon@sympatico.ca>
on Feb 05, 1997.
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