Name: Roasted Sweet Potatoes and White Potatoes



Yield: 4 servings

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:


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