1 pound
red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
1
12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1
12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes
1/4 cup
olive oil
1
tablespoon coarse kosher salt
30 medium
fresh sage leaves
Position rack in center of oven; preheat to 425°F.
Position rack in center of oven; preheat to 425°F.
Combine
all ingredients in large bowl; toss to coat. Spread mixture in single layer on
large rimmed baking sheet.
Roast
until potatoes are tender and browned around edges, stirring occasionally,
about 40 minutes.
Serve
roasted potatoes warm or at room temperature.
Makes 6 Servings
Bon Appétit
November 2009
