Here it is Rena, finally! This dish is fabulously easy. Enjoy!
1 bag mixed potatoes, washed and cubed (red, white, and purple; you can get them at TJ's or the farmers market)
1 bag cubed sweet potatoes (available at TJ's already cut up for you!)
1 each red and yellow onions, cubed (optional)
baby carrots, cut up (optional)
(note: the measurements for the next ingredients are not exact. I usually just throw stuff in until it looks good. You can really add anything here you think might taste good. For example, I've been wanting to try curry powder in place of the chili powder and the cumin. Or maybe cardamom and mint would be good. Be adventurous!)
2 Tbsp. EVOO
1/2 Tbsp. Garlic oil (optional, available at TJ's)
1 heaping Tbsp. Dijon mustard
1 tsp. paprika
2 tsp. chili powder
1/4 tsp. cumin
1 clove garlic, crushed
2 tsp. dried Italian herbs (or fresh!)
1 tsp. salt, to taste (more is better than less)
Pepper (freshly ground), to taste
Mix everything together in a large bowl until the potatoes are well coated. Spread in a single layer on a cookie sheet. Bake at 400 degrees, stirring once, until the potatoes are tender and brown on the edges, about 30-35 minutes. Enjoy!
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1 comment:
This dish is so yummy and all the colors make it so pretty! I know it says that the onions are optional, but don't leave them out! Thanks Alberta! Could I have used any more exclamation marks?!
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