Potato Medley
I used to be a Russet potato kind of guy, choosing the standard, starchy baked potato as my potato of choice. Although, for a while, red potatoes caught my fancy. Now? I'm now hooked on sweet potatoes! One of my favorite recipes involves mixing the Russet and sweet potato in a dish I call potato medley. It's very delicious, good for breakfast, lunch, or dinner, and can be created, from start to finish, in 30 minutes or so.
Start by selecting equally-sized Russet and sweet potatoes, dicing them into 1/2" square cubes. Next, put the cubes into a bowl and mix in a splash of olive oil and any dry toppings you'd like to use. I'm partial to pepper, chili powder, and garlic powder, although onion powder and breadcrumbs are good ones, too. All that's left is cooking time!
Pre-heat the oven to 350 degrees. Put the coated cubes in a greased pan and bake for 20-40 minutes, depending on how well done you like your potatoes. I usually pull them out every 10 minutes or so and shake up the pan. After 20 minutes in, I test every 5 minutes or so.
After baking, let cool for 5 minutes and enjoy! Goes great as-is and also with hot sauce and/or katchup. Store any leftovers in the fridge and simply microwave them when ready to eat the next day. (Although they are, undoubtably, best right out of the oven.) The sweet potatoes give a fair amount of sweetness to the medley, but if you're wanting a sweeter concoction, replace the Russet potato with a yam.
Start by selecting equally-sized Russet and sweet potatoes, dicing them into 1/2" square cubes. Next, put the cubes into a bowl and mix in a splash of olive oil and any dry toppings you'd like to use. I'm partial to pepper, chili powder, and garlic powder, although onion powder and breadcrumbs are good ones, too. All that's left is cooking time!
Pre-heat the oven to 350 degrees. Put the coated cubes in a greased pan and bake for 20-40 minutes, depending on how well done you like your potatoes. I usually pull them out every 10 minutes or so and shake up the pan. After 20 minutes in, I test every 5 minutes or so.
After baking, let cool for 5 minutes and enjoy! Goes great as-is and also with hot sauce and/or katchup. Store any leftovers in the fridge and simply microwave them when ready to eat the next day. (Although they are, undoubtably, best right out of the oven.) The sweet potatoes give a fair amount of sweetness to the medley, but if you're wanting a sweeter concoction, replace the Russet potato with a yam.
Labels: potato
