Roasted Idaho And Sweet Potatoes Recipes

Steps:

• Preheat oven to 425 degrees.
• In large plastic bag or bowl, combine all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated.
• In a 13 x 9 inch baking or roasting pan, arrange potatoes in one layer, discard bag.
• Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden.

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
• When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes.
• Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired.

Steps:

• 1. Preheat oven to 425. In large plastic bag or bowl, combine all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated.
• 2. In 13x9 inch baking or roasting pan, arrange potatoes; discard bag.
• 3. Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden.