Fingers and Sweets

With a fraction of the fat of french fries and none of the salt, this medley of roasted fingerling potatoes, sweet potatoes and onion makes a healthy and deliciously different accompaniment to any meal.
Serves 4-6.


1 lb. fingerling potatoes, scrubbed well, patted dry and cut into 1 1/2-2″ chunks
1 lb. sweet potatoes, peeled and cut into 1 1/2-2″ chunks
1 medium onion, diced
1 T. olive oil
1/2-1 t. freshly ground black pepper, to taste
1 t. ground paprika
1/4 t. garlic powder


Preheat oven to 425 degrees.

Combine potatoes, onion, oil and seasonings in a large bowl and toss well to coat. Spread mixture in a single even layer on a large baking sheet. Place sheet on the middle rack in oven and bake 30 minutes. Remove from oven and cool for a minute before serving. Serve warm or at room temperature.

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