Crispy Sweet n Salty Potatoes

Who doesn’t love French fries??????? OK I mean really – you are lying if you don’t love the taste BUT of course fried food is terrible for us so naturally I like to find ways to enjoy crispy potatoes without the guilt. And that is where these baked crispy potatoes come into play. I make them probably every week, sometimes for multiple meals. I love to do a red potato and sweet potato mixture because the salty sweet combo is truly fabulous. These are easy, quick and sure to please ANYONE and everyone! I try to always buy organic red potatoes as they are on the DIRTY DOZEN list in terms of pesticide use, but sweet potatoes do not have to be organic! Yay! You can get regular sweet potatoes.

Here is the recipe!!!!

INGREDIENTS

• 1 medium-large sweet potato, peeled and cubed
• 4-5 medium sized red potatoes, any questionable areas peeled off and cubed
• 2 tbsp olive oil or melted coconut oil
• Pink or sea salt (I don’t measure…I just sprinkle a few pinches)
• Black pepper (lots of pepper but again I do not measure spices)
• Smoked or regular Paprika (such good flavor – do a few big dashes!)
• Rosemary
• Garlic Powder

METHOD

Preheat your oven to 400 degrees. (If you are in a rush you can preheat to 420 and cook the potatoes for less time). Take your potato peeler and peel the sweet potatoes, and peel any sprouts or weird areas off the red potatoes (we do not want to eat those parts!) Wash and dry the red potatoes (I completely peel the sweet potatoes so I don’t wash them). Cut the potatoes into matching sized cubes and place on a baking sheet. Drizzle with olive oil or melted coconut oil and sprinkle generously with pink salt, black pepper, garlic powder, smoked paprika and rosemary. Lots of rosemary – it’s incredible! Toss everything together.

Place in the hot oven for about 25 minutes, toss around once, and bake again another 15 minutes or until the potatoes appear crispy. Seriously, the crispier the better! Trust me. If you are in a rush you can put the potatoes on the rack a little closer to the top and crank the heat up to 415 or 420, just keep an eye on them to make sure they don’t start to burn. There isn’t a perfect way to do this, the key is to simply cook them long enough so they get that great crispy outside and soft, warm inside.

Let the potatoes cool a few minutes before serving. Delicious!!!!
These are fantastic as meal prep for lunches (they reheat pretty well), and they work great as dinner carbohydrate. Everyone is sure to love them.

Potatoes are actually loaded with health benefits so they are one of my favorite carbs! Sweet potatoes especially have so much vitamin A and they help you produce melatonin so they are great to eat at night. The perfect salty-sweet combo.

Be sure to leave a comment if you make these and let me know your thoughts!