July 10th 2013
Sometimes when I’m shopping at farmer’s markets or even the regular grocery store, my menu will change based upon what looks good to me at the time. I was at my local store and saw that they carried a special variety of purple sweet potato, they were local, farmed in WA, seasonal and a steal at $1.99 a lb. The California garnets also caught my eye, they were a bit pricier but not much and since I only needed one it is still way cheaper than buying premade frozen ones….not to mention tastier in general. To round out my palate I also picked up a WA russet, just to add a bit more starch and a less sweet variation and color. I instantly thought of roasting them, I have to admit….I didn’t really like sweet potatoes till my late 20’s (growing up with the canned ones topped with marshmallows, no Bueno)but since then it has been quite a passionate admiration. So here it is a fab, easy, only a few ingredients needed side dish that can sometimes upstage the main!
1 of each potato, garnet, russet, waxy, purple, whatever looks good to you
Salt and pepper
Indian curry powder
Thinly sliced shallots or onions
Pre heat oven to 425 degrees. Try to buy potatoes that are about the same size, peel and cut into pieces about the same size (so cooking time will be the same). On a lightly oiled sheet pan (I used olive oil, just a light coating, if you are feeling extra lazy you can use Olive oil pam), add potatoes in one layer, add a lil more oil, add, salt, pepper, curry, and shallots or onions (1 shallot, or half a medium onion).
Roast for 25 minutes, done….I topped ours with some cilantro I had, but you can use any fresh herb you have on hand or leave it out completely.
Wanna take this recipe to a whole new galaxy? Add my recipe for tzatiki, from yesterday’s gyro recipe to still warm potatoes…tuber heaven!