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Roasted Sweet And Yukon Gold Potatoes

potatoes

2 sweet potatoes; about 1 pound
4 Yukon gold potatoes; about 1-1/2 pounds
2 tablespoons olive oil
1/2 teaspoon (each) dried marjoram and salt
1/4 teaspoon (each) paprika and pepper

Two varieties of potatoes cut in thick triangular slices and seasoned with herbs and spices look new and strikingly colourful. Peel sweet and gold potatoes Cut in half crosswise, cut lengthwise into 1/2-inch thick slices. Cut slices in half diagonally to make triangle shapes. (Potatoes can be prepared to this point, covered in water and refrigerated for up to 4 hours; drain well before continuing.) Place potatoes in 13- x 9-inch (12-cup) baking dish. Combine oil, marjoram,salt, paprika and pepper; pour over potatoes and toss to coat. Arrange in even layer. Bake in 375°F. oven for about 40 minutes or until tender, stirring twice.

Contributor: Canadian Living Magazine - November, 1998

Yield: 4 servings

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