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Roasted Potatoes & Yams

Easy sheet-pan dish roasted potatoes and yams – serve as a side for any meal; for a great roasted veg bowl, serve with vegetable salad and Herb Garden Hummus for a complete meal with plant-based protein.

  • Serves4-6
  • Cooks in 35-45 mins
  • Prep time 5 mins

Ingredients

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  • 6 potatoes - diced
  • 2 sweet potatoes - diced
  • 2 yams - diced
  • 1- 2 tsp olive oil - extra virgin
  • 1 tsp salt + pepper

Method

Roasted Potatoes & Yams

 

PREHEAT OVEN* 375F- 400F.   180C -200C.  Line a sheet pan with parchment paper.

 

WASH potatoes use 3 or 4 depending on size.  CUT into large cubes – making sure everything is a similar size due to cooking time.

 

ADD to a lined sheet pan –  toss with 1 tsp olive oil + ½ tsp salt + pepper.

 

ROAST 30-40 mins until potatoes are golden and crispy on the outside and tender on the inside.

 

REMOVE from oven and serve immediately.

 

Serving Ideas
Garnished with herbs*
as a side for any meal
Vegetable salad + Herb Garden Hummus for a complete meal with plant-based protein.

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Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*OVEN TEMP – depending on the oven and time and freshness of the potatoes – I roast my potatoes at 375F – 400F.  180C-200C. Freshly dug potatoes take longer to crisp up so I cook them at 400F | 200C.

 

MIX IT UP – add parsnips, carrots, squash, pumpkin, turnips, celeriac, cauliflower, – and cooking times will vary.

 

ADD HERBS – like fresh rosemary, sage, thyme, oregano all finely diced.  Dried mixed herb or spice blends.

 

PREP in Advance – wash your potatoes in advance but its best not to  cut them as they sometimes will go brown.  IF you do cut them do not add any salt until you are ready to cook them as this will draw out moisture, it will pool on your sheet pan and they do not crisp up as well.

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