I love potatoes in the morning. This recipe uses sweet potatoes instead of the usual white ones. The recipe comes from a great breakfast cookbook called, “Stone Wall Kitchen”, by Jonathan King, Jim Stott & Kathy Gunst.
I love the bright color of the potatoes and the flavors are wonderful. Instead of frying the potatoes, like most home fries, this recipe calls for roasting them instead. They are not greasy and have the extra nutritional boost from using sweet potatoes.
Roasted Sweet Potato Home Fries
2 large sweet potatoes (two pounds), peeled and cut into 1-inch cubes
1 medium sweet variety onion, ( I use red onion), chopped into 1/2 pieces
2 tablespoons olive oil
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Salt and pepper to taste
1. Preheat oven to 425 degrees F.
2. Place the potatoes, onion, oil, herbs, and salt and pepper to taste on a large cookie sheet, baking tray, or oven proof skillet and toss well to coat all the ingredients with oil.
3. Bake for 25 minutes, tossing the mixture once during the roasting time. Raise the oven temperature to 475 degrees F and bake for another 5 to 10 minutes, or until the potatoes are tender and crisping up with golden brown edges.
I am sure you noticed this is not a true, Lazy Cook recipe. Peeling potatoes is does take a bit of work. But it is only two potatoes and the roasting makes is much easier than frying. Enjoy!
If you are wondering if my boys eat these potatoes, the answer is yes. Have a wonderful Father’s Day!