Roasted Sweet Potatoes
A savory roasted sweet potato flavored with fresh herbs of chives, rosemary, and thyme served with a rosemary garlic aioli sauce
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4 servings
Ingredients
- 2 sweet potatoes (peeled and diced)
- 6 purple fingerlings potatoes (peeled and diced)
- 3 golden potatoes (peeled and diced)
- 1/3 cup olive oil
- 1 to 2 tsp Kosher salt (to taste)
- 1/2 tsp black pepper
- 1 TBS fresh chives (minced)
- 1 to 2 TBS fresh rosemary (minced)
- 1 tsp fresh thyme
Rosemary Garlic Aioli
- 3 cloves garlic (minced)
- 1 egg
- 1 lemon (fresh squeezed for juice)
- 2 TBS celery leaves (chopped)
- 1 tsp salt (to taste)
- 1/4 tsp white pepper (to taste)
- 2 tsp fresh rosemary (minced)
- 1/2 cup olive oil
Instructions
- Preheat oven to 425 degrees
- Peel and diced all of your potatoes into appropriately 1/2 inch cubes
- Add potatoes, olive oil, spices and herbs into a large bowl
- Coat potatoes with oil, spices, and herbs
- Line a cookie sheet with parchment paper
- Spread potatoes over cookie sheet
- Roast for 20 to 25 minutes until potatoes are fork tender
Rosemary Garlic Aioli
- Squeeze lemon for all the juice
- Blend lemon juice, egg, garlic, and celery leaves in a blender or food processor until pureed
- Add the olive oil in a slow and steady stream to while blending until it is a thick emulsion
- Scoop into a small bowl and mix in salt, pepper, and rosemary
- Serve as a dipping sauce or drizzle over potatoes