Perfectly Spooky Potatoes - Roasted Potato Medley

It is that time of year again: beautiful fall decorations, Halloween costumes, festivals, and CANDY! Halloween candy is pretty awesome, and if you are like us - if we buy it too early - piece-by-bite-sized-piece, it is gone by the time the first trick-or-treater arrives. 

Trying to balance our candy consumption with healthy eating choices, we made these potatoes as a side dish, and they were a compromise between me and my husband. He really likes the little purple potatoes, but I like sweet potatoes better. They are both really good for you and richer in nutrients than basic white potatoes. So we combined the two. If you have a picky eater, feel free to add a yukon gold potato, or the small red skinned potatoes and just cut them up like you do the others.  

After roasting, these potatoes have a great Halloween look, and would be a fun way to eat healthy this week. They are simply delicious just as they are, or dipped in/topped with ranch dressing, greek yogurt, ketchup, or just about anything.  

We have a tendency to make more than we will eat, because the leftovers are wonderful reheated, or turned into hash browns for breakfast.  

I hope you get a chance to try these this week. Let me know if you have any questions and what you think about the yummy results! 

ROASTED POTATO MEDLEY - FALL FUN

2 Sweet Potatoes, Peeled

8 Purple Potatoes

2 Tablespoons Olive Oil

Salt and Pepper to taste

Preheat oven to 425

Cover baking sheet in aluminum foil (for easy clean up)

Spray foil-covered baking sheet with cooking spray (such as Pam)

Dice all potatoes into 1/2 inch pieces (Helpful hint ... the smaller you cut them, the less time they take to cook. The idea is to cut pieces that have about the same volume) Don't worry if some of the pieces are a little bit smaller - they will be the crispy ones!

Place the diced potatoes into a large bowl and add 1 Tablespoon of the olive oil, sprinkle with salt and pepper, and stir to coat. Repeat with the 2nd Tablespoon of olive oil and salt and pepper and stir, making sure that there is a nice, light coating but not so much that there is oil pooling in the bottom of the bowl. (HH - If you have an olive oil "spray" type dispenser, this is a great use for it!)

Cubes of Sweet Potatoes and Purple Potatoes

Spread the coated potatoes evenly on the foil-lined baking sheet (lightly spray the foil with cooking spray).  If they are lumped together they will not roast, but will steam and be gooey. If your baking tray is small, or you doubled the recipe, simply use a second baking sheet or roast a second batch. (If you use a second baking tray, just rotate the trays halfway through cooking).

Spread the potatoes on the foil lined baking sheet

Bake in the 425 degree oven for 20 minutes. 

Remove from oven and check for doneness, looking for edges that are starting to brown.  

Use a spatula to gently turn over (No biggie if they are not all turned over)

Return them to the oven and check at 5-minute intervals as baking time will vary.

  

Delicious roasted potatoes, perfect for a fall evening side dish!
If you are lucky enough to have leftovers, fry them in a pan for hash browns for breakfast.