Roasted Two-Tone Potatoes

Roasted Two-Tone Potatoes

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.

  • 8Servings


  • 1 1/2 lbs. potatoes (about 2 medium)
  • 1 1/2 lbs. sweet potatoes (about 2 medium)
  • 1 Tbs. vegetable oil
  • 3/4 tsp. salt, or to taste
  • 3/4 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.

Nutrition Information

  • Calories: 179
  • Carbohydrate Content: 38 g
  • Fat Content: 2 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Sodium Content: 215 mg