It had been a very busy day, and leftovers were the food choices du jour. However, I wanted at least one thing on the plate that was a first-over and not a left over. We had the meat and the veggies covered, but I needed a starch to complete the meal. I went to my library of cookbooks and turned a few pages and found just what I was looking for. Of course, I still made it my own way, rather than simply following the instructions, but then that’s what I do. Would you really expect anything any different from me? I decided to make some herb roasted potato wedges, using both a russet and a sweet potato. This recipe only calls for a few simple, everyday items. It’s easy to make and is a nice touch to any meal, be it simple or fancy.
Herb Roasted Potato Wedges
1 large sweet potato or yam (I admit, I can’t really tell the difference, and to me, they are interchangeable).
1 large russet potato
salt & pepper to taste
1-2 TBSP garlic
2-3 tsp herbs of your choice – I used basil, oregano, thyme, sage and marjoram
1 TBSP parsley
Peel and cut the potatoes into large wedges. Add all the rest of the ingredients and toss everything together, making sure to completely coat the potato wedges with all the herbs and the olive oil.
Preheat the oven to 475* F/240* C
Once the potato wedges are generously coated, evenly spread them out on a baking sheet in a single layer.
Roast for about 20 minutes or until the potatoes are golden brown and crisp. Keep a careful eye on them because the sweet potatoes and the russet potatoes cook differently. You do not want to burn or overcook the sweet potatoes. You can mix them like I did or just use either the russet or the sweet potatoes individually. Serve them as a side dish with your favorite meal. I served them with a roast beef sandwich made from the leftover roast and the rest of my Brussels sprouts and mushrooms in cream sauce. A Roasted Dinner
This was a perfect meal that we enjoyed out on our deck, with a glass of wine and our gorgeous view. Life is good!