Roasted Mixed Potatoes



Serving size

about 2 cups
45 Minutes

This recipe can easily be multiplied but it will require a large pan. Makes great leftovers hot or cold.

Roasted Mixed Potatoes


4 tsp. Olive oil
6 ounces Red potatoes (cut into 1 inch chunks)
6 ounces Yukon gold potatoes (cut into 1 inch chunks)
6 ounces Potatoes (purple potatoes, if available,cut into 1 inch chunks)
6 ounce Yam, raw (cut into 1 inch chunks)
1 medium White onions (thinly sliced)
1/4 tsp. Salt
1 to taste Black pepper
1/8 tsp. Cayenne pepper
4 Tbsp Chives, raw (thinly sliced)


Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add the olive oil and swirl until the pan is coated.

Add the potatoes and yams along with the onion, salt, pepper and cayenne.

Roast for 30 minutes. Toss frequently.

Remove and add the chives. Toss well and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

When you are traveling there will often be a breakfast spread. The quality is often dubious, but recently we visited one of the hotel buffets and they had very nice roasted potatoes. The twist was red and purple potatoes along with yams and Yukon Gold potatoes, and for once, they were not too greasy. This is a version of that but with a pinch of cayenne thrown in for a bit of zing.

If chives are out of season, you can use a couple of thinly sliced green onions instead.

"If the British Isles had an official vegetable, it would have to be the potato."

Yotam Ottolenghi