Roasted Two-Tone Potatoes Recipe

Roasted Two-Tone Potatoes

8 servings

These roasted potatoes are browned and slightly crusty on the outside and soft and moist inside. Yukon Gold potatoes have a wonderful buttery flavor, while sweet potatoes add their warm color and special sweetness.

1 ½ lbs. potatoes (about 2 medium)
1 ½ lbs. sweet potatoes (about 2 medium)
1 Tbs. vegetable oil
¾ tsp. salt, or to taste
¾ tsp. ground nutmeg

Preheat oven to 400F. Coat large roasting pan with cooking spray.
Peel all potatoes and cut into 1/2-inch-thick pieces about 1 1/2 inches long. In large bowl, combine potatoes, oil and 1/2 teaspoon salt; toss to coat. Spread potatoes in prepared roasting pan.
Roast potatoes, stirring every 10 minutes or so, until browned and fork-tender, about 40 minutes. Stir in nutmeg toward end of roasting. Season with remaining 1/4 teaspoon salt and freshly ground black pepper to taste. Serve hot.