Best Roasted Yukon Gold And Sweet Potatoes Recipes

Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 18

2 pounds Alaskan halibut fillet
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
5 sprigs fresh thyme
2 garlic cloves
1 tablespoon butter
1 cup fish fume
1 cup cooked diced Yukon gold potato
1 bulb fennel, small dice, cooked soft
1 heirloom tomato, small dice (recommended: Brandywine)
1-ounce nicoise olives
1 sprig basil, leaves chopped
Salt and freshly ground black pepper
Dash sherry vinegar
5 red peppers, roasted, peeled and diced
1 tablespoon parsley oil
3 scallions, julienne

Steps:

Halibut: Season the halibut with salt and pepper. In a medium saute pan over high heat add the oil. Once heated, add the fish and sear until golden brown. Add butter, thyme, and garlic and baste. Set aside.
Ragout: In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat. Add fennel, tomatoes, olives and basil. Season with salt and pepper, to taste, and add a dash of sherry vinegar. Add the roasted peppers and gently warm. Adjust seasoning, if necessary.
To Plate: In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil. Place the halibut on top and finish with the scallion.

Roasted Yukon Gold and Sweet Potatoes image

Provided by Lisa Foote

Time 1h15m

Number Of Ingredients 8

3 medium sized yukon gold potatoes, diced evenly
1 large sweet potato, peeled and diced evenly
1/2 onion, diced evenly
2 clove garlic, minced
salt and pepper
1/2 tsp chili powder
2 Tbsp olive oil, extra virgin
1 Tbsp parsley (optional)

Steps:

1. Line a large baking sheet with parchment paper, set aside. Preheat oven to 375 degrees F.
2. Peel sweet potato and then dice both types of potatoes evenly into pieces.
3. Dice onion and mince garlic.
4. Put all of these in a large bowl. Salt and pepper to taste (I use a light hand with the salt and a heavier hand with the pepper).
5. Add the chili powder and parsley. Stir well until mixed.
6. Measure 2 tbsp of olive oil and drizzle over the potato mixture.
7. Mix well to coat all the veggies.
8. Pour mixture onto the prepared baking pan.
9. Salt and pepper again lightly.
10. Bake at 375 for 45 min -1 hour. Turn vegetables halfway through the baking time.
11. They are done when golden brown and a bit crispy. Oven time may vary. Serve hot!
12. NOTE: I added another picture that includes carrots and Brussels sprouts into the mix. I added 14 Brussels sprouts, cleaned and halved and about 12 small organic finger carrots quartered. I have added red peppers as well, but didn't have any in the fridge today! I also use kosher salt and fresh ground pepper, but regular table varieties will work fine too!