This recipe started out as “Portuguese Sweet Potatoes” from portuguesediner.com, but I’ve changed it around just a wee, tiny bit, and really do believe these potatoes (I used sweet potatoes, but really, this will work with just about any variety) deserve to be called the Best! Because, they are. I’ve also tried roasting them two ways; first for an hour in a 400º oven, flipping the potatoes every 15 minutes or so, and then for 3 hours at 250º, flipping every 45 minutes or so. Both work well, but the hotter oven gives you crispier edges, so you do what you like.
*OR just use paprika, which is the traditional seasoning.
Since I was using sweet potatoes, I peeled mine before chopping both times, but this weekend, I plan on using red potatoes and will leave the skins on.
Toss the potatoes and onion with the seasonings, butter, and olive oil, then arrange in a baking pan and pop into the oven for…
60 minutes at 400º, flipping the potatoes every 15 minutes. Or…
Three hours at 250º, flipping the potatoes every 30 or 45 minutes or so.
Both these methods worked a treat, but, as I noted above, the hotter oven gave me slightly crispity edges, which some folk prefer in their roasted potatoes.
If you like, go ahead and add some chopped fresh parsley to the potatoes before serving.
They’ll be wicked tasty.