This week’s share is perfect for the roasted root vegetable medley recipe we have shared with summer members. But here is a slightly varied us with a particularly fall flavor.
- Fingerling potatoes, small ones kept whole and larger ones cut to the size of the smaller ones
- Sweet potatoes, peeled and cut to the same size as the fingerlings
- 1 tbsp olive oil
- dried or fresh herb, such as rosemary or thyme
- salt and pepper to taste
Preheat oven to 350 degrees. Toss potato pieces with oil, salt, pepper, and herb in a bowl and lay on a baking sheet. Roast for one hour in center oven rack. Check after about forty minutes and stir around or shake. They should get soft before browning, but do not let them burn.