Roasted Potatoes, Sweet Potatoes, and Sage
- 1 lb waxy potatoes, peeled and cubed (Yukon Golds, not Idaho potatoes)
- 1½ lbs sweet potatoes, cubed (or butternut squash)
- 1/4 cup olive oil
- 1 Tbs kosher salt (½ Tbs regular table salt)
- 30 medium fresh sage leaves
Place rack in center of oven and preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve warm or at room temp.
adapted from Bon Appetit magazine