Potato and Sweet Potato Duets

5

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• Cooking and Prep: 1 h 05 m
• Serves: 8
• No Allergens

There’s nothing like an easy, quick potato side dish that is beautiful on the plate.

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Ingredients (10)

White Potatoes

• 5 Yukon Gold potatoes, peeled and sliced into 1.5- to 2-inch rounds

• 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• 1 and 1/2 teaspoons salt

• 1 teaspoon Gefen Onion Powder

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  Gefen Onion Powder

• 1 tablespoon Gefen Oregano

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  Gefen Oregano

Sweet Potatoes

• 5 sweet potatoes, peeled and sliced into 1.5- to 2-inch rounds

• 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• 1 and 1/2 teaspoons salt

• 1 teaspoon garlic powder

• 1 tablespoon Gefen Oregano

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  Gefen Oregano

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Start Cooking

Prepare the Potato Duets

1. Preheat oven to 375 degrees Fahrenheit.

2. In a baking pan, combine Yukon Gold potato slices with two tablespoons olive oil, one and a half teaspoons salt, one teaspoon onion powder, and one tablespoon oregano. Toss to coat.

3. In another baking pan, combine sweet potatoes with two tablespoons oil, one and a half teaspoons salt, one teaspoon garlic powder, and one tablespoon oregano. Toss to coat.

4. Cover and bake both pans of potatoes for 40 minutes. Uncover and bake an additional 20 minutes.

5. To plate, use a spatula to stack three pieces, rotating between the two types of potatoes, as seen in photo.

Variation:

Prepare this appetizer when you have leftover mashed potatoes, and skip steps four and five.