Sunday, December 4, 2011

Roasted Potato Mix with Honey, Soy and Jalapenos Dairy and Gluten Free

On days like today, when the weather is bitter cold and my GI system thinks it hates me, I look to comforting foods.  Today that was a mix of sweet potatoes and russet potatoes roasted with onions, garlic, olive oil, jalapenos, honey, soy sauce and thyme.  I loved the mix of sweet and salty with a mild chile heat in the background. 


Roasted Potato Mix with Honey, Soy & Jalapeno

1 to 1 1/2 lbs sweet potatoes, 1 1/2" dice
1 1/2 to 2 lbs russet potatoes, 1 1/2" dice
2 to 3 medium onions, peeled and 1" dice
6 to 8 cloves of garlic, smashed and peeled then roughly chopped
2 to 3 jalapeno peppers, ribs and seeds removed then finely diced
1 to 2 tsp fresh thyme leaves
3 tbs olive oil
2 tbs honey
2 tbs soy sauce (La Choy is gluten free)
1/4 to 1/2 tsp smoked paprika (optional)
salt & pepper

Preheat oven to 375 F.
Prepare a large baking sheet by spraying it with cooking spray.
In a large bowl, combine the sweet and russet potatoes, onions, garlic, and jalapeno peppers.
In a small bowl, combine the thyme, olive oil, honey, soy sauce, smoked paprika, salt and pepper.
Pour the well combined "sauce" over the vegetables.
Toss well to ensure that everything is well coated.
Place in a single layer on the prepared baking sheet.
Cover with aluminum foil and bake for about 1 hour or until the potatoes and onions are tender.
Uncover and stir once or twice to get a nice "glaze" on the potatoes.
Once tender, uncover and increase the heat to 425 F.
If you have a convection oven then turn that feature on too as this will really help give a crispiness to your roasted potatoes.
Bake for about 10 to 15 minutes longer or until lightly browned and crispy but not burnt.
Keep an eye on the potatoes as the honey will cause it to burn easily.
Serve piping hot from the oven.

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