Okay, you caught me trying to be fancy!  Yes, this is just roasted potatoes, but they are so good!

I try to keep sweet and russet potatoes on hand because they keep well and are great additions to meals.  In a pinch, they could even be the meal.

One of my favorite ways to prepare potatoes is to peel and cut them into small half inch pieces.  This allows them to cook in 20 minutes, which is about the length of time I allot for weeknight cooking!

To make these easy roasted potatoes, you will need:

Sweet potatoes, I use one or two.
Baking potatoes, I use two.
Yellow onion.  I use about half a cup, diced.
Olive oil
Salt and pepper
Fresh rosemary or dried parsley, optional

Set the oven to 450 degrees.  Peel the potatoes and cut into half inch cubes.  Dice the onion.

On a sheet pan lined with a baking mat or foil, place the potatoes and onions.  Sprinkle with salt, pepper and an herb if using.  Drizzle the olive oil over the potatoes.  Mix with a spatula so that all the potatoes are covered with oil.  Make sure the potatoes are in a single layer so that they roast evenly.

Place the pan in the middle or top rackof the oven to roast.  Stir after ten minutes, keep the potatoes in a single layer, and return to the oven for ten additional minutes.

Remove from oven and serve.

Obviously this recipe is not ground breaking.  The key is to cut the potatoes in small pieces so that they cook quickly.  Because there are so many exposed sides to the potatoes, they have more surface area to develop the caramelized, roasted flavor.  This makes a good, dependable recipe, perfect for a weeknight meal.

If your kids love French fries, try this recipe but omit the onion and herbs.  You may get them to try, and like, sweet potatoes!

Bonus Information:  I like to cut down on dish washing by mixing everything on the sheet pan.  If you don’t mind the extra dish, you may prefer to mix it all in a bowl.