Serves 4
Prep time: 10-15 minutes
Cook time: 40-50 minutes
Ingredients
1 T. onion powder
1 T. garlic powder
1 t. dried thyme
4 T. extra virgin olive oil, divided
3 medium sweet potatoes, peeled and diced
1 large Russet potato, peeled and diced
Sea salt and black pepper, to taste
1 medium yellow onion, diced
5-6 cloves garlic, finely minced
Directions
- Preheat oven to 450°F and line a large, rimmed baking sheet with parchment paper and set aside.
- Combine herbs and spices with 3 T. olive oil in a small bowl. Place diced potatoes in a large bowl and pour the seasoned olive oil mixture on top. Toss to combine before transferring potatoes to the prepared baking sheet in a single layer. Season with salt and black pepper, to taste.
- Place potatoes in the pre-heated oven to roast for 40-50 minutes, stirring several times, or until crispy.
- 10 minutes before potatoes are ready, heat remaining olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté, stirring occasionally, for 5-7 minutes or until soft and translucent.
- When potatoes are ready, remove from oven and transfer into skillet with garlic and onions. Stir to combine and season with additional salt and black pepper, if desired. Serve immediately and enjoy!
