3 sweet potatoes, peeled and sliced in rounds 1 Tbsp. olive oil 1 tsp. cinnamon ½ cup cranberries Preheat oven to 375 degrees. Place potatoes in a 9×13 baking dish. Drizzle with the oil, sprinkle with cinnamon and cranberries and toss to coat. Arrange potatoes in rows in baking dish and roast for 35-45 minutes … Continue reading »
Jun
06
ROASTED RED POTATOES WITH ROSEMARY
1 lb. (about 16) small red potatoes, cut into quarters 3 Tbl. extra-virgin olive oil 1 Tbl. chopped rosemary ½ teas. freshly ground black pepper Preheat oven to 400 degrees. Toss together the potatoes, olive oil, rosemary and pepper. Spread the potatoes on a baking sheet. Roast for about 20-25 minutes, until potatoes are golden … Continue reading »
Jun
06
SLOW-ROASTED RUSSET POTATOES WITH OREGANO AND GARLIC
4 medium russet potatoes (about 1 ½ lbs.) cut into quarters 3 Tbls. Extra-virgin olive oil 1 teas. minced garlic (about 1 medium clove) 1 Tbls. Minced oregano ½ teas. freshly ground black pepper Preheat oven to 350 degrees. Bring 4 cups of water to a boil in a medium pot. Add the potatoes. Return … Continue reading »
Jun
06
ROASTED SWEET POTATOES
4 large (about 2 ¼ lbs) sweet potatoes, peeled and each cut into 8 pieces 3 Tbl. extra-virgin olive oil ½ teas. freshly ground black pepper ¼ teas. ground red pepper ¼ teas. ground cinnamon 2 Tbl. snipped chives, optional Preheat the oven to 425 degrees. Place the potatoes on a large baking sheet. Drizzle … Continue reading »
