5. Perfect Crispy Russet and Sweet Potatoes
What you need:
1 and a half pounds of russet potatoes peeled and cut into 1 inch pieces
1 and a half pounds of sweet potatoes peeled and cut into 1-inch pieces
¼ cup canola oil
2 tsp garlic powder
2 tsp onion powder
Salt and pepper
4 sprigs of thyme
What to do:
First, preheat the oven to 425 degrees F. Peel and cut the potatoes into even one-inch cubes. On the stove, boil some water and add the potatoes. Cook in the boiling water for just a few minutes, until the potatoes start to soften. Drain and dry.
Mix the oil, onion powder, garlic powder, salt, and pepper together. Toss the potatoes with the oil mixture until they are coated. Spread the potatoes onto a baking sheet and then place thyme sprigs on top. Bake the potatoes in the oven for around 25 minutes. Let them cool before serving.