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Roasted Potato Medley
  • 3/4 pound Yukon Gold potatoes, peeled and cut into cubes (1 1/2 cups)
  • 3/4 pound sweet potatoes, peeled and cut into cubes (1 1/2 cups)
  • 1/4 cup water
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons oil
  • 2 garlic cloves, chopped
  • 1/4 cup chopped green onions

  1. Place all cubed potatoes in a glass bowl with 1/4 cup water. Partially cook for 2 minutes in microwave; or boil/steam for 5 minutes on stove top. Potatoes should still be firm.
  2. Mix together turmeric, salt, and cayenne pepper. Sprinkle on potatoes and toss until spices are evenly mixed.
  3. Heat oil in a skillet over medium-high heat (the oil should be hot but not smoking). Add the seasoned potato pieces and garlic to skillet. Cook over medium-low heat for 3 to 5 minutes, stirring to prevent sticking, until potatoes become golden and crisp. (Alternatively, you can spread the potatoes and garlic on a dark baking sheet and bake at 425 F until crisp.)
  4. Add green onions, stir, and serve.