Ingredients
- 3 large russet potatoes (~2 lbs), cut into 1-inch cubes
- 2 medium sweet potatoes (~1.5 lbs), peeled and cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 1/4 cup avocado oil
- 1.5 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon black pepper
Soak the Potatoes
Place the cubed russet potatoes in a large bowl of cold water. In a separate bowl, place the cubed sweet potatoes and onion pieces in cold water.
Let both bowls soak for at least 20 minutes. You will see the water for the russets turn cloudy; that is the excess starch being pulled out, which is key for a crispy result.
Give the Russets a Head Start
Preheat your oven to 400F.
Drain the russet potatoes and dry them completely with paper towels. Be thorough; any surface moisture will turn to steam and prevent the potatoes from browning properly.
In a large bowl, toss the dry russets with 2 tablespoons of the avocado oil and half of the seasoning mixture (rosemary, thyme, garlic powder, salt, and pepper). Spread them in a single layer on a large, rimmed baking sheet.
Roast for ~20 minutes.
Add the Sweet Potatoes and Onion
While the russets are getting their head start, drain the sweet potatoes and onion. Dry these just as thoroughly as you did the russets.
Toss them in the same bowl with the remaining 2 tablespoons of oil and the rest of the seasonings.
After 20 minutes, remove the baking sheet from the oven. Add the sweet potato and onion mixture to the pan with the russets and toss everything together directly on the hot pan.
Roast Until Golden and Crispy
Return the baking sheet to the oven and roast for another ~25-30 minutes.
Toss the vegetables every 10-15 minutes to ensure all sides get a chance to make contact with the hot surface of the pan, which promotes even browning.
The potatoes are done when the russets are deeply golden and crisp on the outside and fluffy inside, and the sweet potatoes are tender and caramelized at the edges.
Serve Immediately
Taste one of the potatoes right out of the oven and sprinkle with a little more salt if needed. Serve immediately.
Roasted Potatoes
Ingredients
- 3 large russet potatoes ~2 lbs, cut into 1-inch cubes
- 2 medium sweet potatoes ~1.5 lbs, peeled and cut into 1-inch cubes
- 1 red onion cut into 1-inch pieces
- 1/4 cup avocado oil
- 1.5 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon black pepper
Instructions
- Place the cubed russet potatoes in a large bowl of cold water, and the sweet potatoes and onion in another bowl of water.
- Soak for 20 minutes until the russet water becomes cloudy.
- Preheat the oven to 400F.
- Drain the russet potatoes and dry them thoroughly with the paper towels.
- Toss the dried russets with 2 tablespoons of the avocado oil and half of the seasonings in a large bowl.
- Spread the russets in a single layer on a large rimmed baking sheet and roast for 20 minutes.
- Meanwhile, drain and thoroughly dry the sweet potatoes and onion.
- Toss them with the remaining oil and seasonings.
- After 20 minutes, remove the pan and add the sweet potato-onion mixture, tossing everything together on the hot pan.
- Return to the oven and roast for 25-30 minutes more, tossing every 10-15 minutes.
- Cook until the russets are golden and crispy outside, fluffy inside, and the sweet potatoes are tender with caramelized edges.
- Taste and adjust salt if needed, then serve immediately while hot.
