Roasted Sweet Potatoes
These oven roasted sweet potatoes have an irresistible crispy exterior, and a soft and fluffy interior. They're seasoned perfectly with fresh herbs to accent their naturally sweet flavor, and are a perfect side dish to add to almost any meal.
Servings: 8 servings
Equipment
- Large Mixing Bowl
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
For the Roasted Potatoes:
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
- Peel and diced all of the potatoes into appropriately 1/2 inch cubes.
- Add potatoes, olive oil, spices and herbs into a large bowl, and toss them together to coat them in the mixture.
- Spread the potatoes evenly over the baking sheet, keeping the potatoes apart so they don't overlap.
- Roast the potatoes in the oven for 25 to 30 minutes, flipping them half way through. Until the potatoes are fork tender.
For the Rosemary Garlic Aioli:
- Squeeze the lemon juice into a bowl.
- Blend the 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 from the top of the blender, while blending until it is a thick, creamy mixture.
- Scoop the mixture into a small bowl and mix in the salt, pepper, and rosemary.
- Serve as a dipping sauce or drizzle over potatoes
Notes
**If you want to use only sweet potatoes, substitute the golden and purple potatoes for an additional 2 large sweet potatoes.