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Thursday, November 15, 2007

Roasted Rosemary Sweet Potatoes and Red Potatoes

This potato combination is superb for a winter supper. The great nutritional value of the sweet potato combined with the fresh earthy flavor of new potatoes, finely chopped rosemary, butter, olive oil, salt and pepper serves up a fantastic side dish for fish, beef or chicken.



2 pounds of red potatoes
2 pounds of sweet potatoes
2 T fresh rosemary, finely chopped
4 T sweet butter
Extra Virgin Olive Oil
Salt and Pepper


Preheat oven to 375 degrees. Cut the potatoes into bit size pieces (smaller pieces will cook faster) making sure the pieces are the same size. Place onto a baking sheet. Finely chop fresh rosemary and sprinkle over the potatoes. Drizzle olive oil over the potatoes. Salt and pepper. Mix the potatoes making sure they are well coated with the oil and herbs. Finally, cut up butter into bits and scatter them over the potatoes. Place in oven and roast turning potatoes a couple of times during the cooking process to evenly brown. Roast for 30-45 minutes or until golden brown and tender.