Roasted Potatoes & Yams with Herbs
This gorgeous fragrant side dish goes perfectly with grilled meats like steak, chicken or sausages. For an unforgettable meal, add a side salad or sautéed vegetable and some classic tomato bruschetta for an appetizer!! This dish is hearty and comforting with rich robust flavors and fantastic colors! If there are any leftovers, they go great with eggs for breakfast the next day ;)
Roasted Potatoes & Yams with Shallots and Herbs
THE INGREDIENTS -
3 medium yams or sweet potatoes
3 to 4 medium potatoes
2 cloves garlic
1 large shallot
2 Tbsp. butter
3 Tbsp. olive oil + extra for drizzling
2-3 small ( 3-4 inches) rosemary sprigs
6-8 sage leaves
salt and pepper to taste
THE RECIPE -
Using a mandoline* slicer, slice the potatoes and yams thin (2.5mm or about 1/8 inches), place in a bowl. Add a drizzle of olive oil and mix to lightly coat the slices.
Arrange the yams and potatoes (like pictured) in a 7 x 11 baking dish.
Thinly slice the shallots and mince the garlic and add to the baking dish.
Cut the rosemary sprigs into smaller pieces and place them in and around the potatoes and yams. Do the same with the sage leaves making sure to tuck them in between the slices.
Melt the 2 Tbsps of butter and mix in the 3 Tbsps of olive oil, drizzle or brush over all the ingredients in the baking dish and then sprinkle with salt and pepper.
Cover with foil and bake in a 400 degree oven for 40 to 45 minutes. Uncover and broil until a bit crispy (keep and eye on it!)
Serve warm and enjoy!
*If you do not have a mandoline to slice the potatoes and yams it could be done by hand but would take a bit of time. I would suggest putting the slices in a bowl of water with a teaspoon or so of lemon juice to keep them from turning brown while you are slicing. If the slices are a little thicker you may need to adjust the baking time.
Don’t forget that this dish goes great with wine ;)
