If your family is like mine and has varying preferences for potatoes then this is the recipe for you! Here is the perfect solution to please everyone’s potato preferences. This roasted potatoes recipe has all three of the top favorite: white, red, and sweet potatoes. I personally LOVE white russet potatoes – especially for a potato bar, but their nutritional value is pretty much in the crapper. Depending on the dish, I also enjoy red potatoes. My husband on the other hand only likes to eat sweet potatoes and I’ve jumped on that bandwagon with him. They are SO good for you! In fact, they are GREAT for you. When I saw this recipe for roasted potatoes that had all three my first thought was: genius!! Why didn’t I think of that? Isn’t that the way it always goes? All these brilliant ideas floating around and I can’t seem to come up with something first. Oh well, another subject for another day. Back to these roasted potatoes. Delicious! Perfect side dish for your holiday meal and a great way to please EVERYONE!
Mixed Roasted Potatoes with Herb Butter
Everybody loves these Mixed Roasted Potatoes with Herb Butter!
- 1 1/2 lbs russet potatoes
- 1 1/2 lbs. red-skinned potatoes
- 2 lbs. sweet potatoes
- Salt to taste
- 1 tbsp. olive oil
- 4 tbsp. unsalted butter at room temperature
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh thyme
- 1/2 tbsp. chopped fresh rosemary
- Freshly ground pepper
- Cut the washed, un-peeled potatoes into 2-inch cubes. Add them to a large pot, cover with water and salt to taste. Bring to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
- Preheat the oven to 400. Toss the potatoes with the olive oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
- While the potatoes are roasting, make the herb butter: mix the softened butter with the parsley, thyme, and rosemary add salt and pepper to taste. When the potatoes are done, put them in a large bowl, toss with the herb butter and serve immediately.
[My 2 Cents]
I have a bad habit (maybe bad is a strong word to use) of always cutting and dicing me vegetables smaller than I should. Sometimes chunky is better. For whatever reason I just can't seem to do chunky. For these roasted potatoes, I would recommend chopping your potatoes in larger chunks than pictured. That way, they will be in tack when they are finished baking and won't try to turn themselves in to a mashed potato medley like mine were on the verge of doing.
Also, as a time saver, I chopped my potatoes a day ahead of time. That way they were cooled and dry when I was ready to roast them in the oven. Great way to prep and have ready when you need them and easier to enjoy fresh and hot without spending lots of time in the kitchen at once.
Adapted from Food Network Magazine The Thanksgiving Issue Volume 4 No. 9
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