Roasted Mixed Potatoes
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied but it will require a large pan. Makes great leftovers hot or cold.
Ingredients
| 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) |
Instructions
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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Lactose
This recipe is safe for those who are lactose intolerant.
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.