Pass Me Them Taters

Had a request for recipes for new or different side dishes that could be served at Thanksgiving, a break from the usual run-of-the-mill sides.  So here's a combo twist on some classic T-day staples.  Instead of mashed potatoes or sweet potatoes with marshmellow, how about roasting the two potato types together?  It's a nice change of pace, something that you can eat by itself or smother in gravy if you so desire.  Either way, mmm mmm good!

Roasted 'Tatoes

2 medium sweet potatoes, peeled and large chopped
1 1/2 lbs baby potatoes, cut in quarters
5-6 tbsp olive oil
1 tbsp paprika
2 tbsp minced garlic
sea salt and fresh cracked black pepper, to taste

Preheat your oven to 450 degrees.

Lightly oil the bottom of a baking dish or cake pan.

Peel and chop up your sweet potatoes.  Put them in a microwavable container with 1 tbsp of water and cover.  Microwave for 4 minutes or until just fork tender.

While sweet potatoes are nuking, rinse and scrub (if needed) your baby potatoes.  Cut them into quarters and place in a microwavable container with 1 tbsp of water and cover.  When the sweet potatoes are done, micronuke baby potatoes for 4 minutes.

Drain both of the potatoes and pour into baking dish.

Mix in oil, paprika, garlic, sea salt and fresh cracked pepper.  Blend until all the potato pieces are well-coated.

Bake for 25-30 minutes or until browned to the desired browness.  Will make about 6-8 servings.

NOTE

By microwaving the potatoes until nearly fork tender you shave off 20-25 minutes of baking time.  You can parboil the potatoes to achieve the same effect, but the time you spend boiling them in addition to baking them takes about as long as baking them from their raw state so really saving no time in the kitchen and losing valuable football time on the tube.