Trio of Roasted Potatoes

Taken from Bon Appetite Magazine

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 6  tablespoons olive oil
• 3 1⁄2 lbs russet potatoes, peeled,cut into 3/4 inch pieces (about 8 cups)
• 2  lbs  yams, peeled,cut into 3/4 inch pieces (about 4 cups, red-skinned sweet potatoes)
• 2  lbs  tan-skinned sweet potatoes, peeled,cut into 3/4 inch pieces (about 4 cups)
• 1⁄4 cup  fat  drippings, from turkey or 1⁄4 cup olive oil
• 1⁄4 cup  finely chopped fresh mixed herbs (such as thyme, marjoram and sage)
• 3  tablespoons  minced garlic

Directions

1. Position racks in bottom third and top third of oven and preheat to 400°F.
2. Brush each of 2 heavy large rimmed baking sheets with 1 tablespoon olive oil.
3. Place remaining 4 tablespoons olive oil in very large bowl.
4. Add all remaining ingredients and toss to coat well.
5. Sprinkle generously with salt and pepper.
6. Divide potato mixture between prepared baking sheets.
7. Roast potatoes 45 minutes, stirring occasionally.
8. Reverse position of sheets and continue to roast until potatoes are golden brown and tender, stirring occasionally, about 30 minutes longer.
9. Transfer potatoes to bowl and serve.