Red potatoes and sweet potatoes roasted together with rosemary make a simple, easy side dish perfect for any meal.
I recently fell in love with the flavor combination of rosemary and sweet potatoes. There’s something so earth-y and wonderful about the two that make them go together so well. It’s a simple combination, really, but not one that I made at home before, and this dish lived up to all of my expectations. It’s hard to go wrong with potatoes though, am I right?
Even though I 110% adore sweet potatoes, for whatever reason I equally wanted red potatoes when I made this dish, hence the decision to mix them together. This also made my husband happy since he typically prefers red potatoes over sweet any day. All that to say, every potato lover in your family will be happy when you serve them these! You can also use regular white potatoes if you prefer, or even use only sweet potatoes!
Reason #274 why I love this dish: I love any excuse to gather fresh rosemary from our back yard. If you’ve ever wondered if you should plant a rosemary bush, the answer is a resounding yes! It’s so convenient to never worry about running out.
These potatoes roast low and slow in the oven, leaving you with plenty of time to focus on the main dish while they do their thing in the oven. It’s brutally cold and windy out, and this side dish screams warm and cozy, which is exactly what I want in my life right now! I hope you enjoy it!
Roasted Red and Sweet Potatoes with Rosemary (GF)
- 1 Tbsp grass-fed butter (or olive oil for dairy-free/vegan)
- 2 Tbsp olive oil
- 2 large sweet potatoes, peeled and cut into 1 inch cubes
- 1 1/2 lbs red potatoes, cut into 1 inch cubes
- 1 1/2-2 Tbsp fresh rosemary, chopped
- 1 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper, or more to taste
1). Preheat the oven to 350F. Place the butter in a 9×13 pan and put it in the oven for a couple minutes to melt the butter. Remove from oven and add the remaining ingredients, tossing well to ensure even seasoning.
2). Roast for about an hour, stirring 2-3 times, until the potatoes are golden and tender.
Servings: about 8. Approximate Nutritional Information per Serving: Calories: 159 Carbs: 26g Fat: 5g Protein: 3g Fiber: 3g Sugar: 4g Points+: 4. Recipe adapted from here.