Roasting vegetables makes me do a Hungry Goddess Happy Dance around the kitchen. It might not feel quite like Fall yet but I am starting to crave the foods that equal Fall in my brain.
Looking for a quick side dish or snack? Then you want these delightful little herb roasted potatoes – including the sweet potatoes. This recipe is a no-brainer for taste and ease!
Time to kick off the roasting season and I am going to be featuring a SWEET POTATO bonanza for the next week. How many ways can we celebrate Sweet Potatoes?
Fire up those ovens … toss the veggies … and (in this case) get ready to DIP!
- Yukon Gold Potatoes chopped into bite-sizes
- Sweet Potatoes chopped into bite-sizes
- Extra Virgin Olive Oil (Approximately 1 tablespoon depending on how many potatoes you do)
- Herbes de Provence spice
- Plain Greek Yogurt
- Dill Pollen
- Salt and Pepper
Chop the potatoes into bite-sizes. Toss lightly in Extra Virgin Olive Oil. Spread onto a baking pan and toss again with Herbes de Provence spice and salt and pepper. Roast at 400 for approximately 30-40 minutes or until they are crisp and brown. You may want to flip them at least once during roasting. While the potatoes are roasting, mix the Greek yogurt with Dill Pollen. I usually do about 1 cup of yogurt to 1-2 teaspoons of Dill Pollen but make it to your taste. Serve potatoes warm with yogurt dip. Enjoy!