Roasted Idaho and Sweet Potatoes
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photo by magpie diner
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![photo by breezermom](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/33/72/58/picoSFsc5.jpg)
![photo by Chef shapeweaver](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/33/72/58/picxDogvo.jpg)
- Ready In:
- 50mins
- Ingredients:
- 4
- Yields:
-
1 13 x 9 pan
- Serves:
- 4
ingredients
- 1 (1 1/4 ounce) envelope onion soup mix (Lipton is best)
- 2 medium potatoes, peeled, if desired, and cut into large chunks (about 1 pound)
- 2 medium sweet potatoes (about 1 pound) or 2 medium yams, peeled, if desired, and cut into large chunks (about 1 pound)
- 1⁄4 cup olive oil
directions
- Preheat oven to 425 degrees.
- In large plastic bag or bowl, combine all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated.
- In a 13 x 9 inch baking or roasting pan, arrange potatoes in one layer, discard bag.
- Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden.
Questions & Replies
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Reviews
-
We loved these roasted potatoes. I enjoyed the combination of sweet potatoes with regular potatoes. I roast veggies often, but thought about using Lipton onion soup mix. Great idea! It added a wonderful flavor. I just put everything on my lipped cookie sheet, mixed it together with my hands and popped it in the oven. No extra dishes! Thanks, kitty, for the yummy recipe. :)
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RECIPE SUBMITTED BY
kittycatmom
United States