Easy as pie, only they are potatoes! Here’s something to try when you are in a HUGE hurry yet still want to serve something fresh and homemade – Roasted Red Potatoes with Rosemary and Garlic AND Roasted Sweet Potatoes & Carrots with Sliced Fennel. Sorry, no recipe..this is one of our Kitchen Inventions.
Simple prep – for the sweet potatoes, simply peel, and then cut into small pieces (not TOO small, or they burn). For the red potatoes, if they are not too large, simply cut them into quarters. As for the fennel, slice off the tops, cut the bulb in half, and then cut the hard “wedge” from the center. Slice the bulb into 1/2″ or so thick pieces. For the carrots, peel and cut into large slices.
Next, take 2 sheet pans, cover each with parchment paper to avoid scrubbing crusty pans, and spread the sweet potatoes, carrots, and fennel on one pan. Drizzle with olive oil and a little pepper. Stir (with your clean hands) to coat them evenly. Spread into a single layer.
On the other sheet pan, spread the red potatoes. Chop some fresh rosemary into really small pieces. Drizzle potatoes with olive oil, salt and freshly ground pepper. Sprinkle on the rosemary. Use those hand tools again, and spread into a single layer.
Place pans in a preheated 400 degree oven and roast 30 minutes or so, stirring the mixtures mid-way through the cooking.
That’s all there is to it.
Here’s the fun part: place a couple of spoonfuls of Greek yogurt in a small bowl, top with a spoonful of garlic chili sauce, and use a clean spoon to “swirl” the red sauce into a pretty pattern on top of the white yogurt…it is so good as a dip, you just won’t believe it. Thanks, Jamie Oliver, for that interesting idea on how to “spice up” those red potatoes!
Believe it or not, we sometimes serve the red potatoes and “sauce” as an appetizer…cool sauce, spicy chili, and hot potatoes make for a healthy nibble. Enjoy!