Roasting Sweet and Gold Potatoes
Just about every week, I slice up and roast some spuds. One day maybe they will all be ones that I grew, but for now I will need to buy them at the local market. I switch between eating Gold or also known as Yellow Potatoes, and Sweet Potatoes.
By the late fall I should have some home grown Sweet Potatoes. But they are a few months away, and the ones I grew last year only lasted me about a month.
I start off by preparing a Sweet Potato for roasting. I slice into but not completely through, just enough to open up the core while still leaving the parts attached. I do this all the way down the spud, sometimes I cut all the way through. Not a big deal just got two of them instead of one to roast.
By cutting these slices into the whole Sweet Potato it cooks faster, otherwise it may take over an hour to be ready in the oven.
I move onto cutting up the Golden Potatoes. I just quarter them into pieces or smaller depending on the size of the spud. They usually do not need anywhere as long as the Sweet Potatoes. About half the time depending on the size of each.
Adding spices to the Golden Potatoes give them a great flavor. I use a mix of garlic, onion, turmeric, salt and pepper. I stir them once added so its all mixed around the spuds. I cook the Gold Potatoes in Pyrex dishes at 420F for about thirty minutes. And I cook the Sweet Potatoes at a higher temp (around 450F) for a little less than an hour. I test with a fork to make sure they are cooked throughout.
By having these potatoes, it can really stretch my vegetables throughout the week. I find when cooking Beans and Potatoes, I use about half of the veggies I would otherwise want to eat. So its always good to have a little bit of variety in what veggies are being consumed.
Looking forward to trying my own in a few months, they are leaves are tasty in the mean time from the Sweet Potato plant. I chew on them whenever Im out there by them.
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