Roasted Potato Duo
Roasted Potato Duo
Submitted by Darlene Morris, Ann Arbor, MI
Potatoes, Pastas and Grains
Ingredients
- 8 medium Yukon Gold potatoes, peeled or well-scrubbed
- 3 medium sweet potatoes, peeled or well-scrubbed
- 2 tablespoons Fustini's Garlic olive oil
- salt and pepper to taste
- 3 tablespoons Fustini's Butter olive oil
- 1 garlic clove, minced
- 1 tablespoon fresh thyme, plus more for garnish
- 1/2 cup cheddar cheese, freshly grated
- 1/3 cup Parmigiano Reggiano, freshly grated
Directions
- Preheat oven to 425 degrees. Cut potatoes into 1/8" slices and toss with Fustini's Garlic olive oil, salt and pepper. Divide potatoes between two large baking sheets and roast 20 minutes or until tender.
- Meanwhile, heat Fustini's Butter olive oil in a small skillet over medium heat, add garlic and thyme and cook for 1 minute. Add balsamic to deglaze the pan and create a sauce. Transfer roasted potatoes to a large bowl, add garlic mixture and cheeses and toss to combine. Serve sprinkled with more fresh thyme if desired.
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