Roasted Sweet and Russet Potato Recipe

Roasted Sweet and Russet Potato Recipe

I love potatoes, no seriously I really do. I can basically eat potatoes everyday but my favorite forms are in fries or roasted from the oven. They are super easy to make and I probably make them a few times a week if I get in the mood. This roasted sweet and russet potato recipe is super easy to make and makes for an amazing side dish!

It’s odd that I made sweet potatoes as well and this is only surprising because I’m not the biggest fan of them. But what’s great is that I actually baked both potatoes at the same time and they came out great!

You don’t need to worry about different oven temps or different times. You literally prep them the exact same way. Also do not skip over the step where we submerse them in hot water and then dry them off. This is VERY important.

So here is the best roasted sweet and russet potato recipe!

Try it with this dip as well!

INGREDIENTS

Russet Potatoes (however many you want)
Sweet Potatoes (however many you want)
Chili Powder
Sweet Paprika Powder
Salt
Coconut Oil
Olive Oil

INSTRUCTIONS

1. Line 1 or 2 baking dishes (depends on size) with parchment paper and preheat oven to 425F.
2. Wash and cut all potatoes into wedges.
3. Next put them in a bowl and cover with hot water (I boil water in my kettle and then let it sit a few minutes).
4. Let the potatoes sit in the hot water around 10 minutes.
5. Next pat them dry.
6. Put the sweet potatoes back in the bowl and add 1 tablespoon of coconut oil. Make sure the potatoes are lightly coated (we don’t want too much oil).
7. Now sprinkle the chili powder and paprika and mix well.
8. Put the sweet potatoes out onto one of the baking dishes.
9. Next put the russet potatoes in the same bowl and add 1 tablespoon of olive oil. Repeat the same process as with sweet potatoes (coat well and add chili and paprika powders).
10. Put the russet potatoes on a baking dish.
11. Bake for 30 minutes then broil for another 5 minutes on high. Your potatoes should look crispy.
12. Remove from oven and let cool 1-2 minutes THEN sprinkle the salt.
13. Enjoy!