Roasted Sweet and Gold Potatoes

Line 1 or 2 large sheet pans with parchment paper. Set in the oven on a medium-high shelf. Preheat the oven to 425F.

Scrub then cut the sweet potatoes into a dice roughly the same size as the baby potatoes they will be cooked with.

Pour the olive oil into a large bowl. Tip in the diced sweet potatoes and the baby gold potatoes, the shallots, the garlic cloves, and the rosemary. Sprinkle with salt and toss everything together

Take the lined sheet pan out of the oven. Quickly tip the sweet potatoes, gold potatoes, garlic and shallots onto it. Spread the veggies out into a single uncrowded layer. If the veggies are too crowded they will steam, not roast. Return to the oven and bake for 15-20 minutes. Turn the veggies, and cook 10-15 minutes more, or until the shallots and garlic are caramelized looking and the potatoes are browned and fork-tender. Serve immediately

If there are too many veggies to fit loosely in one sheet pan, use a second one. If they don't fit side by side, set up a second shelf close under the first. When you turn the veggies, swap the positions of the sheet pans in the oven