Roasted Spiced Sweet Potatoes

I love roasted potatoes. By using sweet potatoes, you add beta carotene and vitamins A and C. For a simpler recipe, you could easily prepare them just by tossing with olive oil and sprinkling with salt and pepper and maybe some oregano or basil or any spice of your liking. You can use dried herbs and avoid the need for a spice (or, in my case, coffee) grinder, although grinding them right before using does add some flavor.

This recipe is adapted from my go-to recipe site, www.epicurious.com.

Ingredients:

2 sweet potatoes
4 red-skinned white potatoes
1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp dried hot red pepper flakes
1/2 -3/4 tsp kosher salt
3 Tbsp olive oil

Directions:

1. Preheat oven to 425 degrees.
2. Coarsely grind coriander, fennel, oregano and red pepper flakes in a spice grinder. I use an old coffee grinder that is now dedicated to spices. Stir together spices and salt.
3. Cut potatoes lengthwise into 1″ wedges
4. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 15 minutes. Turn with a spatula and continue to roast until tender and slightly golden, about 15 minutes more. Watch closely toward the end so they don’t burn.