1 pound russet or baking potatoes, peeled and cut into ¾-inch cubes
1 pound sweet potatoes, peeled and cut into ¾-inch cubes
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1½ tablespoons olive oil
Freshly ground black pepper
3½ ounces fresh chorizo (casings removed), pinched into small pieces no larger than ½-inch
6 ounces sweet onion, cut into ½-inch pieces
Heat the oven to 375 degrees.
Combine the potatoes and oil in a nonstick roasting pan large enough to accommodate the pieces in a single layer. Season lightly with salt and pepper, and toss to make sure the potatoes are evenly coated. Roast for 20 minutes.
Add the chorizo and onion to the pan; use a spatula to turn the potato pieces over and distribute the onion chunks. Roast 20-30 minutes, turning the potatoes over every 10 minutes, until the potatoes and onions are tender when pierced with a fork.
Serves five to six.
Nutrition values per serving (assumes six): 240 calories, 10 g fat (3 g saturated), 30 g carbohydrates, 3 g fiber, 7 g protein, 15 mg cholesterol, 270 mg sodium.
Stephanie Witt Sedgwick for The Washington Post