Ingredients
- 1 lb potatoes peeled and cubed (Yukon Golds, not Idaho potatoes)
- 1 1/2 lbs sweet potatoes cubed (or butternut squash)
- 1/4 cup olive oil
- 1 Tbs Tbs kosher salt OR ½ Tbs regular table salt
- 30 sage leaves
Servings:
Units:
Instructions
- 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.
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