Terrific with turkey or any other roasted meats you might serve throughout the year.
Recipe information
Yield
Serves 10
Ingredients
6 tablespoons olive oil
3 1/2 pounds russet potatoes, peeled, cut into 3/4-inch pieces (about 8 cups)
2 pounds yams (red-skinned sweet potatoes), peeled, cut into 3/4-inch pieces (about 4 cups)
2 pounds tan-skinned sweet potatoes, peeled, cut into 3/4-inch pieces (about 4 cups)
1/4 cup fat drippings from turkey or 1/4 cup olive oil
1/4 cup finely chopped fresh mixed herbs (such as thyme, marjoram and sage)
3 tablespoons minced garlic
Preparation
Step 1
Position racks in bottom third and top third of oven and preheat to 400°F. Brush each of 2 heavy large rimmed baking sheets with 1 tablespoon olive oil. Place remaining 4 tablespoons olive oil in very large bowl. Add all remaining ingredients and toss to coat well. Sprinkle generously with salt and pepper. Divide potato mixture between prepared baking sheets.
Step 2
Roast potatoes 45 minutes, stirring occasionally. Reverse position of sheets and continue to roast until potatoes are golden brown and tender, stirring occasionally, about 30 minutes longer. Transfer potatoes to bowl and serve.
