Name: Roasted Sweet Potatoes and White Potatoes

Ingredients:

• 1 cup diced sweet potatoes
• 1 cup diced white potatoes
• 2 tablespoons olive oil
• 1 teaspoon pepper
• 1/8 teaspoon cayenne pepper

Instructions:

• Preheat oven to 350º F.
• Lightly coat potatoes in olive oil and seasoning
• Place in a 13 by 9-inch roasting pan.
• Roast until tender, approximately 45 minutes.

Comments: 2/7/2012 - Used one sweet potato and one pre-baked Idaho potato. Added the diced baked potato 5 to 10 minutes before serving. Coated with two tablespoons of oil and used 1 1/2 teaspoons of black pepper and 1/4 teaspoon of cayenne pepper. Gail liked. We ate it all.
2/25/2012 - Updated recipe with my modifications.
11/24/2014 - Made it without the sweet potato (did not have one) and a little bit too much cayenne pepper.
1/8/2016 - One of each kind of potato is right.
3/1/2016 - Once again I made this with just russet potatoes. I also included two halves of a small onion, cut side down. I tried to measure 1/8 teaspoon of cayenne pepper, but it still was a little spicy.
11/29/2016 - I used one large Russet potato and two small onions. I omitted the Cayenne pepper but added a teaspoon of garlic powder. After 35 minutes in the oven, the potatoes were very crispy.
1/28/2021 The Washington Post had an article about making crispy potatoes:

• Starch leads to crispness; russet potatoes are starchiest.
• Roast them at a high temperature, 400º to 500º
• Precook in the microwave until almost cooked so the interior will be done.
• Coat with a light dusting of corn starch.
• Smaller pieces crisp better than large ones.

Source: http://www.pauladeen.com/recipes/recipe_view/roasted_sweet_potatoes_and_white_potatoes/

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