Oven Potatoes, Sweet or Regular - Serves 1-2

Sweet Potato Fries

From: Simplyrecipes.com

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients
1 lb sweet potatoes (~ 1 large)
2 Tbsp olive or other vegetable oil
Salt to taste (1.5 tsp) - try truffle salt
Optional: 1 Tbsp brown sugar, or spice combo of choice: chipotle powder, smoked paprika, Chinese 5-spice, pumpkin pie spice, garam masala, cinnamon, Cajun seasoning, etc
Equipment/Other:
Large Bowl
Baking Sheet
Directions

Preheat oven to 415°F to 425°F (For more crispiness, preheat your oven to 450°F.)

Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks

Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.

Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil and use a non-stick coating on the baking sheet.

Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

Tips: Put them on a wire cooling rack on top of a baking sheet so that the oven air circulates around the sweet potato pieces so you don't have to turn them in the next step. You can also preheat the baking sheet, to help the fries get crisp.

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Roasted Potatoes, cubed

Adapted From: Real Simple Oct 2013

Serves 4
Hands-on Time: 10 minutes
Total Time: 35 minutes

Ingredients:
1 pound Yukon gold potatoes, cut into 1 inch pieces
1 sprig fresh rosemary, chopped
1 tbsp olive oil

1) Heat oven to 425 degree with the racks in the upper and lower thirds. 

2) On a rimmed baking sheet, toss the potatoes, rosemary, oil, and 1/4 teaspoon each salt and pepper.

3) Roast on the bottom rack (can do at the same time as chicken or brussels sprouts), tossing once, until tender, 18 to 22 minutes.