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Tuesday, January 24, 2006

Recipe - Roasted Sweet and White Potatoes


3 tbsp. olive oil
1 lb. sweet potatoes (yams), unpeeled, cut into 2-inch chunks
1 lb. baking potatoes, unpeeled, cut into 2-inch chunks
3 tbsp. thinly sliced garlic
1 tsp. dried thyme
Salt and pepper to taste
1/4 cup chopped parsley


Preheat oven to 450 degrees.
Pour oil onto a baking sheet; heat for 5 minutes.
Add both types of potatoes and garlic, turning to coat.
Bake, shaking pan every 15 minutes, until potatoes are brown and crisp, about 45 minutes to 1 hour.
Season with thyme, salt, pepper and parsley, tossing well.


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