Roasted Red and Sweet Potatoes
10 small red potatoes, scrubbed and quartered
3-4 baby sweet potatoes, peeled and quartered
olive oil
herbs du provence
salt and pepper
Preheat over to 400 F. Spread the potatoes in a baking dish and drizzle with a generous amount of olive oil; turn to coat. Season with salt + pepper, and sprinkle with the herbs. Roast for about an hour, or until the potatoes are crisp and the sweet potatoes release their juices and begin to carmelize.
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