Roasted Potatoes, Sweet Potatoes or Yams
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 ½ cups of potatoes, sweet potatoes or yams | Washed and peeled |
| 3 tablespoon olive oil | |
| ½ teaspoon salt | Optional |
| ¼ teaspoons ground black pepper | Optional |
| 2 teaspoons dried dill, parsley or other herb of choice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat the oven to 425 degrees F. | |
| 2 | Scrub all potatoes, sweet potatoes or yams. | |
| 3 | Trim and peel as needed (peel all sweet potatoes or yams). | |
| 4 | Cut into uniform bite size pieces, approximately 1-2 inches. | |
| 5 | Place the cut on a baking sheet pan. | |
| 6 | Add the olive oil, toss to coat. | |
| 7 | Add salt, dill, pepper and parsley as desired. | |
| 8 | Toss well. | |
| 9 | Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the vegetables are just tender. | Cook until internal temperature reaches 165°F. |
Posted in Side Dish, Starch Side Recipes
