When roasting potatoes, be sure and don’t crowd the pan; potatoes are just like children in a car – they don’t like to be touched! Overcrowding will result in steaming, mushy potatoes instead of crispy exteriors and tender interiors. To guarantee crispy roasted potatoes, choose a white potato that isn’t too waxy or too starchy. An all-purpose potato, such as the russet, Yukon gold, red, or fingerling, are all good choices. On the off chance you have leftovers, try this delicious idea straight from the Southern Living Test Kitchen: reheat the potatoes and top with a poached egg and fresh pico de gallo or salsa.
1 1/2 pounds peeled russet potatoes, cut into 1-inch chunks
1 1/2 pounds peeled sweet potatoes, cut into 1-inch chunks
1/4 cup canola oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
4 thyme sprigs
How to Make It
Preheat oven to 425°F. Toss potatoes with oil, garlic powder, onion powder, salt, and pepper in a large bowl until well coated. Spread in a single layer on a large rimmed baking sheet, and top with thyme sprigs.
Bake in preheated oven until browned and crispy, about 25 minutes. Let cool 5 minutes before serving. Garnish with crispy thyme sprigs.