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Roasted Sweet And White Potatoes With Hazelnuts Recipe

by Global Cookbook

Ingredients

3 lb sweet potatoes or possibly yams 3 lb russet potatoes 12 x garlic cloves peeled 1/4 c. butter - (1/8 lb) melted

(or possibly extra virgin olive oil) 3/4 c. coarsely-minced hazelnuts 2 Tbsp. melted butter     Salt to taste

Directions

1. Rinse sweet potatoes or possibly yams and russets. Cut potatoes into 1-inch chunks. Put in a 2-inch-deep 12- by 17-inch pan. Add in garlic and melted butter or possibly extra virgin olive oil.
2. Bake in a 475 degree oven for 45 min, turning vegetables with a wide spatula every 15 to 20 min or possibly so. Then stir in hazelnuts.
3. Continue to bake potatoes till they are very tender when pierced and their edges are well browned, about 20 min (30 min if cold); occasionally turn pcs with wide spatula. Stir in 2 more Tbsp. melted butter. Add in salt to taste.
4. This recipe yields 12 c.; 10 to 12 servings.
5. Comments: Up to 4 hrs ahead, partially roast potatoes and let stand uncovered.

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