Two Toned Baked Potatoes
Elevate your potato game with these stunning Two Toned Baked Potatoes—a visually striking and delicious side dish that combines the hearty goodness of russet potatoes with the natural sweetness of sweet potatoes. Sliced into thin rounds and seasoned with olive oil, garlic powder, fresh rosemary, and a touch of salt and pepper, these potatoes are baked to golden perfection, creating a crispy exterior and a tender, creamy center. The alternating russet and sweet potato slices not only offer a beautiful contrast but also a delightful blend of flavors in every bite. Perfect for dinner parties or family gatherings, this side dish takes minimal effort yet delivers maximum impact. Serve with a dollop of sour cream and a sprinkle of fresh chives for a gourmet touch. With just 15 minutes of prep and simple ingredients, this recipe will become a go-to favorite for turning basic potatoes into a showstopping masterpiece!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 3 medium Sweet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Fresh rosemary
- 0.25 cup Sour cream (optional, for serving)
- 2 tablespoons Chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and scrub the russet and sweet potatoes thoroughly to remove dirt. Pat them dry with a towel.
Slice each potato into 1/4-inch thick rounds, keeping them separate by type.
In a large mixing bowl, combine olive oil, salt, black pepper, garlic powder, and finely chopped fresh rosemary. Mix well.
Add the russet potato rounds to the bowl and toss until evenly coated with the seasoned oil. Repeat with the sweet potato rounds in a separate bowl to keep the colors distinct.
Arrange the potato slices on the prepared baking sheet in an alternating pattern, stacking or overlapping slightly to create a 'two-toned' effect.
Bake in the preheated oven for 40-45 minutes, flipping the potato slices halfway through to ensure even cooking. Potatoes should be golden brown on the edges and tender when pierced with a fork.
Once baked, remove the potatoes from the oven and let them cool slightly for 5 minutes.
Serve warm as a side dish, optionally topping with sour cream and a sprinkle of chopped chives for garnish.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 197.3 g | 72% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 25.6 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3044 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
