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!
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. 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
Roast Sweet Potatoes with Cauliflower
Pumpkin Pie Spiced Sweet Potato Fries
Hasselback Sweet Potatoes with Cinnamon Glaze
This roasted sweet and gold potatoes recipe was originally published on January 22, 2010. It was updated on January 8, 2022.
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
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Donna B Reidland says
I can’t wait to try this. I love the combination!