I've been making this recipe for a long time and I believe it originated from Cooking Light. My non-vegan husband actually found this recipe when we had to bring our own food for a week during a vacation on Little Gasparilla Island. I couldn't have been more proud when he searched for recipes, created the whole week's menu and printed out the shopping list! We ended up prepping and cooking together every night. That turned out to be a one time deal, but still...I cherish the memory.
Two Tone Oven Potatoes
2 medium organic sweet potatoes
2 medium organic baking potatoes
1 1/2 TBS olive oil
1 tsp chili powder
1 tsp sea salt
1/4 tsp ground cinnamon
1/4 tsp ground red (cayenne) pepper
1/4 tsp ground black pepper
1 garlic clove, minced
Wash and dry potatoes. Do not peel. Cut into quarters, lengthwise, then cut each wedge once more. Preheat oven to 400F. Place oil and seasonings in a gallon sized zip lock bag (this works best). Squish together the spices with the oil through the bag. Add potatoes and shake to coat (I know 1 1/2 TBS does not seem like enough oil, but it is. If you want to go ahead and make it 2 TBS of olive oil, feel free). Arrange wedges on a cookie sheet, skin side down (so the potato is less likely to stick and, with the cut side up, browns both sides).
Bake 40 to 50 minutes until tender and crisp.
I guarantee you will make this recipe more than once!