There is something so comforting about roast potatoes. They go well as a side with almost everything. My favorite thing to do with these roast potatoes is serve the leftovers for breakfast warmed up with poached or fried eggs on top!
Herby Roast Potatoes
2 x sweet potatoes, chopped
3 x yukon gold potatoes, chopped
2 tbsp olive oil
2 tsp dill, fresh or dried
2 tsp rosemary, fresh or dried
2 tsp parsley, fresh or dried
2 tsp thyme, fresh or dried
2 tsp garlic powder
Salt & pepper to taste
Pre heat oven to 375. Chop potatoes into cubes & place on baking sheet. Pour olive oil & spices over the potatoes. If you don’t have all of the herbs listed above, use any variation you have! Mix well (I use my hands!). Season to taste with salt & pepper. Bake for 40-50 minutes, tossing halfway through.
