Roasted Sweet and Yellow potatos with Mape Syrup and horseradish

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Name: Roasted Potatoes with Maple Syurp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 lb Yukon gold potatoes; 1 lb Sweet potatoes; 3 tablespoon Olive oil; 2 tablespoon dijon mustard; 1/2 tablespoon Horseradish; 1 teaspoon Dried rosemary lightly Grind in the morter and pestal; 1 teaspoon Mustard seed lighly grind in a morter and pestal; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 teaspoon course salt; 1/4 teaspoon white ground pepper; 2 tablespoon Maple Syrup

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INGREDIENTS

1 lb Yukon gold potatoes
1 lb Sweet potatoes
3 tablespoon Olive oil
2 tablespoon dijon mustard
1/2 tablespoon Horseradish
1 teaspoon Dried rosemary ; lightly Grind in the morter and pestal
1 teaspoon Mustard seed ; lighly grind in a morter and pestal
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon course salt
1/4 teaspoon white ground pepper
2 tablespoon Maple Syrup

Servings

INSTRUCTIONS

1) Preheat oven to 425F.

2) Line a sheet pan with parchment paper.

3) Spray the parchment paper with PAM olive oil.

4) Rinse, scrub, and pat dry the potatoes.

5) Cut up the sweet potatoes into 1-inch cubes.

6) In a mixing bowl combine olive oil, Dijon mustard, maple syrup, horseradish, rosemary, oregano, and thyme; mix together until completely incorporated.

7) Place the sweet potatoes in the olive oil mix,

8) Using a slotted spoon place the sweet potatoes on the parchment paper

9) Cook the Sweet potatoes for 15 minutes

10) Remove the Sweet potatoes and place them in the olive olive mixture. Return them to the parchment paper

11) mix the Yukon gold potatoes with the Olive oil.

12) Transfer the Yukon gold potatoes to the parchment paper

13) Cook for 15 Minutes

15) turn all the potatoes

16) Cook for 15 more minutes

17) place the potatoes in the remaining Olive oil mix and coat potatoes

18 Let cool for 5 minutes

19) Garnish with chopped fresh parsley and serve

spread potatoes in a single layer, set aside.

NOTES

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Roasted Potatoes with Maple Syurp

1 lb Yukon gold potatoes
1 lb Sweet potatoes
3 tablespoon Olive oil
2 tablespoon dijon mustard
1/2 tablespoon Horseradish
1 teaspoon Dried rosemary lightly Grind in the morter and pestal
1 teaspoon Mustard seed lighly grind in a morter and pestal
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon course salt
1/4 teaspoon white ground pepper
2 tablespoon Maple Syrup

1) Preheat oven to 425F.
2) Line a sheet pan with parchment paper.
3) Spray the parchment paper with PAM olive oil.
4) Rinse, scrub, and pat dry the potatoes. 
5) Cut up the sweet potatoes into 1-inch cubes.
6)  In a mixing bowl combine olive oil, Dijon mustard, maple syrup, horseradish, rosemary, oregano, and thyme; mix together until completely incorporated.
7) Place the sweet potatoes in the olive oil mix,
8) Using a slotted spoon place the sweet potatoes on the parchment paper
9) Cook the Sweet potatoes for 15 minutes
10) Remove the Sweet potatoes and place them in the olive olive mixture. Return them to the parchment paper
11) mix the Yukon gold potatoes with the Olive oil.
12) Transfer the Yukon gold potatoes to the parchment paper
13) Cook for 15 Minutes
15) turn all the potatoes
16) Cook for 15 more minutes
17) place the potatoes in the remaining Olive oil mix and coat potatoes
18 Let cool for 5 minutes
19) Garnish with chopped fresh parsley and serve

spread potatoes in a single layer, set aside.

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 6 Servings

Calories: 152
Calories from Fat: 21 (14%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 494.7mg		17 %
Potassium 595.7mg		16 %
Total Carbohydrate 30.5g		9 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 26.1g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 152

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