Can’t decide whether to serve sweet potatoes or Yukon gold potatoes? You don’t have to choose if you make this roasted Yukon gold potatoes and sweet potatoes recipe!
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Necessity is the mother of invention. When I was getting ready to make dinner last week, I looked in the potato bins and discovered I only had one large sweet potato and several small Yukon gold potatoes. I didn’t have enough of either type of potato to make a side dish for my family. Instead of skipping the potato dish I was planning on serving, I decided to roast the sweet potato and gold potatoes together, and a new family favorite was born.
My family enjoyed the savory potato side dish so much, that I created a formal recipe for it. But if you don’t have the exact ingredients, do what I did and improvise. You can substitute red potatoes or russet potatoes for the Yukon Gold potatoes. If you don’t have fresh garlic to mince, replace the minced garlic with 2 teaspoons of garlic powder. Sometimes the best recipes are made while making do with what you have on hand!
Roasted Yukon Gold Potatoes and Sweet Potatoes
Ingredients:
- 2 large sweet potatoes, washed but not peeled, cut into bite-size pieces
- 6 medium Yukon Gold potatoes, washed but not peeled, cut into bite-size pieces
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried rosemary
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions:
- Preheat the oven to 400 degrees.
- Place the cut sweet potatoes and the gold potatoes on a baking sheet or large casserole dish.
- Drizzle the olive oil over the potatoes. Toss to coat.
- Sprinkle the minced garlic, dried rosemary, onion powder, salt, and pepper over the potatoes. Toss to evenly distribute the spices.
- Bake at 400 degrees for 30 minutes or until fork-tender.
Printable Recipe for Roasted Yukon Gold Potatoes and Sweet Potatoes
Roasted Yukon Gold Potatoes and Sweet Potatoes
Ingredients
- 2 medium sweet potatoes washed but not peeled, cut into bite-size pieces
- 6 medium Yukon Gold potatoes washed but not peeled, cut into bite-size pieces
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 2 teaspoons dried rosemary
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 400 degrees.
- Place the cut sweet potatoes and the gold potatoes on a baking sheet or large casserole dish.
- Drizzle the olive oil over the potatoes. Toss to coat.
- Sprinkle the minced garlic, dried rosemary, onion powder, salt, and pepper over the potatoes. Toss to evenly distribute the spices.
- Bake at 400 degrees for 30 minutes or until fork-tender.
Nutrition
More Sweet Potato Recipes
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This roasted sweet potatoes and gold potatoes recipe was originally published on January 22, 2010. It was updated on January 8, 2022.
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Cassandra says
This came out so tasty! My potatoes were peeled and I used garlic powder instead of garlic cloves, but it still came out great!! Definitely plan to make this again!
Donna @ Modern on Monticello says
I so enjoy roasted potatoes. This recipe sounds delicious. PInned. Thanks for sharing with us this week. #HomeMattersParty
Laurie Cover says
I make something almost exactly like this and we love it! Sometimes with red potatoes. I think the rosemary makes this dish!
Laurie
Ridge Haven Homestead
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Debbie Vreeland says
what about fresh rosemary? better or no?
Alea Milham says
You can use fresh rosemary if you wish, but you will want to increase the amount you use. I usually recommend doubling the amount when you use fresh herbs instead of dried.
Donna B Reidland says
I can’t wait to try this. I love the combination!
Alexis AKA MOM says
You know I've seen one like this before and wanted to try it. I'll have to make it up this week. Thanks 🙂
Alea says
Troy, I would be honored to have you use this recipe on your blog! I bet yours will be even better if you make them with rosemary grown in your garden!
Troy says
This looks incredibly easy and indescibably delicious. Don't be surprised if this recipe finds it's way to my blog in the near future. Of course, I will give you full credit when it does.
Lisa says
I am not a big sweet tater eater, but we have some from our angel food box and I keep forgetting to cook them. This looks like something I could probably get into!! Thanks for sharing it!
Struggler says
Love sweet potatoes and the addition of rosemary sounds just right.
Porch Days says
This sounds really good. Too often I buy sweet potatoes and forget to cook them. With the onions and carrots you would really get your veggies for the day. I'll definitely try this!
ButterYum says
Yum, yum, yum. I really like the color variation of mixed potatoes. I'll take a large serving please.
🙂
ButterYum
susan says
Alea-We love roasted potatoes and we love sweet potatoes, but I have never gotten around to roasting sweet potatoes. Thanks for the tip! Sounds delicious!
Nicole Feliciano says
I'm with you. I get inspired with what I have on hand. I love the way this turned out the color of the yams really stands out.
The Book Lady Online says
Oh yum! You have so many great ideas!!
Alea says
I think carrots and onions sound like a wonderful addition. Thanks for the suggestion!
Mary says
This looks and sounds delicious. We had a similar recipe over the holidays. They added carrots and red onions to the mix. I'll have to give this a try. Have a great Foodie Friday.