This recipe is absolutely perfect at anytime, breakfast, lunch and dinner. I really enjoy the contrast between the sweet potatoes and red potatoes. Not to mention the bright flavor that comes through from the dill and sage.
Cook Time: 25 Minutes
Makes: 2-3 Servings
All you need is:
2 large sized sweet potatoes diced *I always buy organic and I leave the skin on. If you buy non-organic you will need to peel the skin.
3 cups of diced red potatoes *Again leave the skin on if you buy organic
1 tsp of garlic powder
1 tsp of onion powder
5 tbs of extra virgin olive oil
2-3 tbs of fresh dill chopped *use more or less depending on your taste.
1/2 tsp of fresh sage chopped
salt & pepper to taste
First place a large skillet over medium heat and add in the oil.
Next add in the sweet potatoes and cook for 7-8 minutes on each side.
Then toss in the sage and add in the red potatoes and cook for an additional 8-9 minutes or until all the potatoes are fork tender.
Now sprinkle on the garlic and onion powder and toss in the dill and add salt and pepper to taste.