- ¼ cup good quality olive oil
- 1 tablespoon vegetable oil
- 3 pounds Yukon gold potatoes, peeled and cut into 1” (one inch) cubes
- 1 pound sweet potatoes, peeled and cut into 1” (one inch) cubes
- Salt and pepper to taste
- Dipping sauces – see below
- Preheat oven to 425 F.
- Pour oils into a large roasting pan or baking dish and place pan in the upper half of oven.
- Peel the potatoes and cut into rough chunks. Put into a large saucepan and cover with water.
- Bring to a boil and cook for about 10 (ten) minutes, or until the potatoes can be easily pierced with a fork – do not completely cook potatoes.
- Drain potatoes using a colander. Put the drained potatoes back into the saucepan and cover with the lid. Vigorously shake the pot – the intention is to bang up the edges of the potatoes – they should appear roughed up (this is why once coated with oil, they get so crispy)
- Remove roasting pan from oven and carefully tip potatoes into the pan. Toss the potatoes in the oil – each piece should be coated.
- Spread the potatoes evenly over the pan in a single layer and sprinkle with salt – Return pan to oven and bake for about 45 minutes or until browned and crispy.
- Serve with one or both of these dipping sauces: chipotle ketchup and/or lemon pepper aioli
- Chipotle Ketchup: add about two teaspoons (or more to taste) of pureed chipotles in adobo sauce to ½ (half) cup of ketchup.
- Lemon Pepper Aioli: Add the zest of half a lemon and two teaspoons of fresh cracked pepper to 1 (one) cup of good quality mayonnaise.
Chipotle peppers in adobo sauce can be found at most grocery stores in the Mexican food section