To guarantee both kinds of potatoes are done at the same time, prep the Yukon Golds first and put them in the oven while prepping the sweet potatoes. The ten minute start time will guarantee nicely browned Yukon Golds and tender sweet potatoes.
4-5 Yukon Gold Potatoes, peeled & cut into 1" pieces
4 Sweet Potatoes, peeled & cut into 1" pieces
¼ cup of Lindsay Robust Olive Oil, divided in half
2 teaspoons fresh rosemary leaves, finely chopped
2 teaspoons kosher or sea salt & fresh ground pepper to taste
Preheat oven to 375F; use convection setting if available on your oven.
Line a ½ sheet pan (12” x 18”) with parchment paper. Toss the Yukon Gold potatoes with 2 Tablespoons of olive oil, 1 teaspoon of rosemary and 1 teaspoon of salt and a couple of turns of the pepper grinder. Place ½ sheet pan in the oven. Set the timer for 10 minutes.
Peel the sweet potatoes and cut into 1” pieces. Toss the sweet potatoes with remaining olive oil, rosemary, salt and pepper to taste. Remove the pan of Yukon Gold potatoes from the oven and add the sweet potatoes to the pan moving the yukons around to make room. Place the ½ sheet pan back in the oven. Check after 15 minutes, move potatoes around and cook another 20–30 minutes until crisp and browned.
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